,transcriber's ,note3 ,italic text is denoted by underscores and bold text by equal signs ,,frontispiece4 ,,plate ,i4 ,illustration3 ,,tea ,,plant4 ,,food ,,adulteration ,,and ,,its ,,detection4 ,,with ,,photomicrographic ,,plates ,,and ,a ,,bibliographical ,,appendix4 ,,by ,,jesse ,p4 ,,battershall1 ,ph4,d41 ,f4,c4,s41 ,,chemist1 ,u4,s4 ,,laboratory1 ,,new ,,york ,,city4 ,illustration ,,new ,,york3 ,e4 ,f4 ,n4 ,,spon1 #ce1 ,,murray ,,street1 ,,and #abe1 ,,strand1 ,,london4 #ahhg4 ,copyright1 #ahhg4 ,by ,,jesse ,p4 ,,battershall4 ,,preface4 ,to embody in a condensed form some salient features of the present status of ,food ,adulteration in the ,united ,states is the object of this volume4 ,the importance of the subject1 and the apparent need of a book of moderate dimensions relating thereto1 must suffice as its raison d'tre4 ,the standard works have been freely consulted1 and valuable data have been obtained from the recent reports of our ,state and ,civic ,boards of ,health4 ,the system of nomenclature accepted by the ,american ,chemical ,society has been generally adopted4 ,it was1 however1 deemed advisable to retain such names as glycerine1 sodium bicarbonate1 etc41 in place of the more modern but less well-known terms1 glycerol and sodium hydrogen carbonate1 even at a slight sacrifice of uniformity4 ,the photogravure plates1 most of which represent the results of recent microscopical investigation1 are considered an important feature of the book4 ,and it is believed that the bibliographical appendix1 and the collation of ,american ,legislation on ,adulteration1 will supply a want for ready reference often experienced4 ,u4 ,s4 ,,laboratory1 ,july #ast1 #ahhg4 ,,contents4 ,,page ,introduction #a ,tea #ab ,coffee #bi ,cocoa and ,chocolate #db ,milk #di ,butter #fc ,cheese #hc ,flour1 ,bread1 and ,starch #hg ,bakers' ,chemicals #aja ,sugar #ajd ,honey #aba ,confectionery #abi ,beer #acb ,wine #aeg ,liquors #ahf ,water #bjj ,vinegar #bbe ,pickles #bcb ,olive ,oil #bcc ,mustard #bci ,pepper #bdc ,spices #bdi ,miscellaneous #bed ,bibliography #beh ,laws #bfh ,index #cbj ,,plates4 ,,page ,i4 ,tea ,plant frontispiece ,,ii4 ,tea ,leaves #ag ,,iii4 ,tea and other ,leaves #ah ,,iv4 ,cream and ,cow's ,milk #fa ,v4 ,skimmed and ,colostrum ,milk #fb ,,vi4 ,butter and ,oleomargarine #gh ,,vii4 ,fat ,crystals #gi ,,viii4 ,artificial ,digestion of ,butter and ,oleomargarine #hb ,,ix4 ,starches #ajj ,x4 ,polariscope #aab ,,xi4 ,organisms in ,water #bah ,,xii4 ,spices #beb ,,food ,,adulteration4 ,,introduction4 ,of the various branches cognate to chemical research which excite public attention1 that of food adulteration doubtless possesses the greatest interest4 ,to the dealer in alimentary substances1 the significance of their sophistication is frequently merely one of profit or loss1 and even this comparatively unimportant consideration does not always attach4 ,but to the general community1 the subject appeals to interests more vital than a desire to avoid pecuniary damage1 and involving1 as it necessarily does1 the question of health1 it has engendered a feeling of uneasiness1 accompanied by an earnest desire for trustworthy information and data4 ,the most usual excuses advanced by dishonest traders1 when a case of adulteration has been successfully brought home to them--guilty knowledge being also established--are1 that they are compelled to resort to the misdeed by the public demand for cheap commodities1 that the addition is harmless1 or actually constitutes an improvement1 as is asserted to be the case when chicory is added to coffee1 or that it serves as a preservative1 as was formerly alleged to be the fact when vinegar was fortified with sulphuric acid4 ,pretexts of this sort are almost invariably fallacious4 ,the claim that manufacturers are often forced into adulteration by the necessities of unfair trade competition possesses more weight--an honest dealer cannot as a rule successfully compete with a dishonest one--and has undoubtedly influenced many of the better class to co-operate in attempts to prevent the practice4 ,the general feeling of uncertainty which exists in the public mind concerning the actual extent and importance of food adulteration is probably to be ascribed to two causes4 ,in the first place1 most of the literature generally accessible relating to the subject has been limited to sensational newspaper articles1 reciting some startling instance of food-poisoning1 often unauthenticated and bearing upon its face evidences of exaggeration4 ,by reason of such publications1 periodical panics have been created in our large cities which1 however1 as a rule quickly subside1 and the community relapses into the customary feeling of doubtful security1 until aroused from its apathy by the next expos4 ,the fact that the only reliable results of food investigation have1 until recently1 been confined to purely scientific journals1 and therefore not prominently brought to public notice1 is another explanation of the lack of creditable information which generally prevails concerning this species of sophistication4 ,the adulteration of alimentary substances was practised in the civilised countries of ,europe at a very remote date1 and the early history of the art1 mainly collated by ,prof4 ,blyth in his valuable work on food1#a is replete with interest4 ,bread certainly received due attention at the hands of the ancient sophisticator4 ,pliny makes several references to the adulteration of this food4 ,in ,england1 as early as the reign of ,king ,john1 the sale of the commodity was controlled by the 8,assize of ,bread10 which1 although originally designed to regulate the price and size of the loaf1 was subsequently amplified so as to include penalties for falsification1 usually consisting of corporal punishment and exposure in the pillory4 ,in ,france1 in #achb1 ordinances were promulgated specifying the proper mode of bread-making1 the punishment for infringement being similar in character to those inflicted in ,great ,britain4 ,it is related that in the year #aebe1 a guilty baker 8was condemned by the court to be taken from the ,chtelet prison to the cross before the glise des ,carmes1 and thence to the gate of ,notre ,dame and to other public places in ,paris1 in his shirt1 having his head and feet bare1 with small loaves hung from his neck1 and holding a large wax candle1 lighted1 and in each of the places enumerated he was to make amende honorable1 and ask mercy and pardon of ,god1 the king1 and of justice for his fault40 ,in ,germany1 during the fifteenth century1 the bread adulterator1 while not subjected to a religious penance1 did not escape from a sufficiently practical rebuke1 as it was the frequent custom to put him in a basket attached to a long pole1 and purge him of his misdeeds by repeated immersions in a pool of water4 ,wine would also appear to have been exposed to fraudulent admixture in former times4 ,pliny mentions that in ,rome considerable difficulty was experienced1 even by the wealthy1 in securing the pure article1 and in ,athens a public inspector was early appointed to prevent its adulteration4 ,in ,england1 during the reign of ,edward the ,confessor1 punishment for brewing bad beer was publicly enforced1 and1 in #aebi1 official 8ale tasters0 flourished1 without whose approval the beverage was not to be sold4 ,in later years1 ,addison1 referring to the manipulators of wine of his time1 writes3 8,these subtle philosophers are daily employed in the transmutation of liquors1 and1 by the power of magical drugs and incantations1 raise under the streets of ,london the choicest products of the hills and valleys of ,france2 they squeeze ,bordeaux out of the sloe and draw champagne from an apple40#b ,in the fifteenth century1 at ,biebrich on the ,rhine1 a wine sophisticator was forced to drink six quarts of his own stock1 and it is recorded with due gravity that the test resulted fatally4 ,not very many years since1 a manufacturer of wine at ,rheims secured for his champagne1 which was chiefly consumed in ,wrtemberg1 a high reputation1 on account of the unusually exhilarating effects following its use4 ,suspicion being at length aroused1 ,liebig made a chemical examination of the article1 and found that it was at least unique in its gaseous composition1 being charged with one volume of carbonic acid gas and two volumes of nitrous oxide1 or 8laughing gas40 ,these early attempts to control and punish adulteration1 while often possessing interest on account of their quaintness1 are chiefly important1 as being the precursors of the protective legal measures which exist in more modern times4 ,in #ahjb the ,conseil de ,salubrit was established in ,paris1 and this body has since developed into numerous health boards1 to whom the ,french are at present mainly indebted for what immunity from food falsification they enjoy4 ,a very decided advance upon all preceding methods to regulate the public supply of food was signalised in #ahgd by the organisation in ,england of the ,society of ,public ,analysts1 who formulated a legal definition of adulteration1 and issued the standards of purity which articles of general consumption should meet4 ,this society was supported in its valuable services by the enactment1 in #ahge1 of the ,sale of ,food and ,drugs ,act1 which1 with the amendment added in #ahgi1 seems to embrace all necessary safeguards against the offences sought to be suppressed4 ,the results of their work are tabulated as follows3-- ---------------------------------------- ---------- ,year4 ,samples ,samples ,percentage ,examined4 ,adulterated4 of ,adulterated4 ---------------------------------------- ---------- #ahge-f #ae1ihi #b1hie #ahaj #ahgg #aa1idc #b1cga #aggj #ahgh #ae1ajg #b1eje #afeh #ahgi #ag1egd #c1jcb #agbe #ahhj #ag1iai #c1acb #agdg ---------------------------------------- ---------- ,of the total number of samples tested1 the classification of adulterations is as below3-- ,per cent4 ,milk #ejih ,butter #egc ,groceries #abij ,drugs #beb ,wine1 spirits1 and beer #aeah ,bread and flour #bfh ,waters 7including mineral7 #iah ,sundries #jhc ,more recent data concerning the falsification of food in ,great ,britain are as follows3-- ---------------------------------------- ----- ,year4 ,samples ,number ,per cent4 of ,tested4 ,adulterated4 ,adulterated4 ---------------------------------------- ----- #ahha #ag1hbc #b1die #adj #ahhb #ai1dci #b1iaf #aej #ahhc #ad1ijj #b1dec #afd ---------------------------------------- ----- ,of the samples of spirits and beer examined1 about #be per cent4 were adulterated4 ,the results of the work done at the ,paris ,municipal ,laboratory are the following3-- ---------------------------------------- ------------------- ,bad4 ----------------------- ,year4 ,samples ,good4 ,passable4 ,not ,tested4 ,injurious4 ,injurious4 ---------------------------------------- ------------------ #ahha #f1beh #a1efe #a1ebc #b1fjh #efb #ahhb #aj1geb #b1gjg #b1fgi #c1hbb #a1edd #ahhc #ad1fhf -- -- -- -- ---------------------------------------- ------------------ ,the ,american characteristic of controlling their own personal affairs1 and the resulting disinclination to resort to anything savouring of parental governmental interference1 has probably had its effect in retarding early systematic action in the matter of adulteration4 ,sporadic attempts to secure legislative restrictions have1 it is true1 occasionally been made1 but the laws passed were almost invariably of a specific nature1 designed to meet some isolated case1 and were destined to share the fate of most legislation of the kind--the particular adulteration being for the nonce suppressed1 the law became practically a dead letter4 ,subsequent effort to obtain more comprehensive laws inclined to the other extreme1 and the enactments secured were so general in scope1 and so deficient in details1 that loopholes were inadvertently allowed to remain1 through which the crafty adulterator often managed to escape4 ,the present food legislation in the ,united ,states was to some extent anticipated in #ahdh by an ,act of ,congress to secure the purity of imported drugs4 ,in this enactment these are directed to be tested by the standards established by the various official pharmacopias2 twenty-three are specifically enumerated1 the most important being ,peruvian bark and opium4 ,the ,act is still in force4 ,all previous efforts to regulate the quality of our food supply culminated in #ahgg in formal action being taken by several of the ,state ,boards of ,health1 at whose instance laws against adulteration were formulated1 and chemists commissioned to collect and examine samples of alimentary substances1 and furnish reports on the subject4 ,these may be found in the publications of the same1 notably in the volumes issued by the ,new ,york1 ,massachusetts1 ,michigan1 and ,new ,jersey ,boards4 ,the service rendered to the public by these investigations is almost incalculable1 and the annual reports containing the results of the same are fraught with interest4 ,for the first time we are placed in possession of trustworthy statistics1 indicating the extent of food sophistication in this country4 ,the annual report of the ,new ,york ,city ,board of ,health for the year #ahhe furnishes the following statistics3-- ,milk examined #g1jjf samples4 ,adulterated milk destroyed #a1gja quarts4 ,candy destroyed #gb1gjj lbs4 ,cheese #e1gjj ,packages of tea1 ordered out of sale #bff ,canned goods condemned #ci1ije ,pickles #d1jjj ,coffee #d1ajj ,pepper1 spices1 and baking powder #a1dee ,meat and fish #gij1daj ,fruit #bab1jjj ,total inspections #dc1ffe ,complaints made #e1ghf ,fines collected #b1jgj ,some of the results of the work performed by the ,new ,york ,state ,board of ,health during the year #ahhb are tabulated below3-- ---------------------------------------- --------------- ,number of ,number ,per cent4 of ,article4 ,samples found to be ,adulterated4 ,tested4 ,adulterated4 ---------------------------------------- --------------- ,butter #dj #ba #ebej ,olive oil #af #i #efbe ,baking powder #hd #h #ieb ,flour #aag #h #fhd ,spices #ahj #aab #fbbb ,coffee 7ground7 #ba #ai #ijdh ,candy 7yellow7 #aj #g #gjjj ,brandy #be #af #fdjj ,sugar 7brown7 #fg #d #eig ---------------------------------------- --------------- ,in interpreting the significance of the foregoing table1 it should be borne in mind that in the vast majority of cases the adulterations practised were not of an injurious nature1 but consisted of a fraudulent admixture of some cheaper substance1 the object being an increase of bulk or weight resulting in augmented profit4 ,much of the embarrassment experienced by health authorities in their efforts to bring persons guilty of food adulteration to punishment is due to the lack of explicit detail in the law4 ,it is far easier to substantiate the fact of the adulteration than it is to produce the offender in court and secure his conviction4 ,numerous cases are on record illustrating the peculiar contingencies which at times arise4 ,probably with the best intention1 a milk vendor labelled his wagon1 8,country skimmed milk1 sold as adulterated20 an inspector bought a sample1 not noticing the label1 and the magistrate convicted the vendor1 doubtless on the ground that due attention had not been directed to the advertisement4#c ,chief ,justice ,cockburn1 in referring to an analogous case1 said3 8,if the seller chooses to sell an article with a certain admixture1 the onus lies on him to prove that the purchaser knew what he was purchasing40 ,in most instances1 when in ostensible compliance with the law1 a package bears a label purporting to state the actual nature of its contents1 the label is either printed in such small type1 or is placed in so inconspicuous a position1 that the buyer is in ignorance of its existence at the time the purchase is made4 ,a confectioner in ,boston was suspected of selling adulterated candy1 and while it was proved that a sample bought of him contained a dangerous proportion of a poisonous pigment--chromate of lead--he escaped conviction1 on the plea that candy was not an article of food within the meaning of the existing law1 which1 it seems1 has since been amended so as to embrace cases of this kind4 ,in a recent action brought by the ,new ,york ,board of ,health to obtain an injunction against the sale of certain ,ping ,suey teas1 it was held by the court1 in refusing to grant the same1 that1 although the teas in question had been clearly shown to be adulterated with gypsum1 ,prussian blue1 sand1 etc41 it was likewise necessary to prove that the effect of these admixtures was such as to constitute a serious danger to public health4 ,as a result of the publicity lately given to the subject of food adulteration1 a popular impression has been produced that any substance employed as an adulterant of1 or a substitute for another1 is to be avoided per se4 ,perhaps the common belief that for all purposes cotton-seed oil is inferior to olive oil1 and oleomargarine to butter1 is the most striking illustration of this tendency4 ,now1 as a matter of fact1 pure cotton-seed oil1 as at present found on the market1 is less liable to become rancid than the product of the olive1 and1 for many culinary uses1 it is at least quite as serviceable4 ,absolute cleanliness is a sine qua non in the successful manufacture of oleomargarine1 and1 as an economical substitute for the inferior kinds of butter often exposed for sale1 its discovery cannot justly be regarded a misfortune4 ,the sale of these products1 under their true name1 should not only be allowed1 but under some circumstances even encouraged4 ,the benefits accruing to the community by reason of the service of our ,state ,boards of ,health are so evident and so important1 that it is almost incredible that these bodies have not been put in possession of all the facilities necessary for their work4 ,it would appear1 however1 that1 while our legislators have been induced to enact good laws regulating adulteration1 they have often signally failed to fulfil all the requirements indispensable to the efficient execution of the same4 ,without entering into the details of this branch of the subject1 it is proper to observe that owing to the lack of necessary funds1 great pecuniary embarrassment has been experienced in securing the services of a competent corps of experts1 who1 in addition to their inadequate remuneration1 must incur the expenses of purchasing samples4 ,the appointment of public analysts in our larger towns and cities--as has for some time been the case in ,great ,britain--is certainly to be urgently recommended4 ,all attempts to awaken public interest in the subject of food adulteration are of any real service only as they may be conducive to the adoption of more advanced and improved measures for the suppression of the practice4 ,in general1 the adulterations to which food is subjected may be divided into those positively deleterious to health 7such as the colouring of confectionery by chrome yellow71 those which are only fraudulent 7such as the addition of flour to mustard71 and those which may be fairly considered as accidental 7such as the presence of a small amount of sand in tea74 ,it would exceed the limits of this volume to enter into a comprehensive review of the almost endless varieties of adulteration4 ,the following list embraces the articles most exposed to falsification1 together with the adulterants commonly employed3-- ,article4 ,common ,adulterants4 ,baker's chemicals ,starch1 alum4 ,bread and flour ,other meals1 alum4 ,butter ,water1 colouring matter1 oleomargarine1 and other fats4 ,canned foods ,metallic poisons4 ,cheese ,lard1 oleomargarine1 cotton-seed oil1 metallic salts 7in rind74 ,cocoa and chocolate ,sugar1 starch1 flour4 ,coffee ,chicory1 peas1 rye1 corn1 colouring matters4 ,confectionery ,starch-sugar1 starch1 artificial essences1 poisonous pigments1 terra alba1 plaster of ,paris4 ,honey ,glucose-syrup1 cane sugar4 ,malt liquors ,artificial glucose and bitters1 sodium bicarbonate1 salt4 ,milk ,water1 and removal of cream4 ,mustard ,flour1 turmeric1 cayenne4 ,olive oil ,cotton-seed and other oils4 ,pepper ,various ground meals4 ,pickles ,salts of copper4 ,spices ,pepper-dust1 starch1 flour4 ,spirits ,water1 fusil oil1 aromatic ethers1 burnt sugar4 ,sugar ,starch-sugar4 ,tea ,exhausted tea leaves1 foreign leaves1 indigo1 ,prussian blue1 gypsum1 soap-stone1 sand4 ,vinegar ,water1 sulphuric acid4 ,wine ,water1 spirits1 coal tar and vegetable colours1 factitious imitations4 ,the above table includes those admixtures which have actually been detected by chemists of repute within the past few years1 and omits many rather sensational forms of adulteration mentioned in the early treatises on the subject1 the practice of which appears to have been discontinued4 ,in the following pages1 some of the more important articles of food and drink are described with especial reference to their chemical relations and the ordinary adulterations to which they are exposed4 ,it should be added1 that many of the methods of examination given are quoted in a condensed form from the more extensive works on food-analysis4 ,,footnotes3 #a #8,foods3 ,composition and ,analysis1' pp4 #a-ah4 #b ,the ,tatler1 #agaj4 #c #8,analyst1' #ahhj1 p4 #bbe4 ,,tea4 ,the early history of tea is probably contemporary with that of ,china1 although1 in that country1 the first authentic mention of the plant was as late as ,a4,d4 #cej2 while1 in ,european literature1 its earliest notice occurs in the year #aeej4 ,the first important consignment of tea into ,england took place in #afeg4 ,chinese tea made its appearance in the ,united ,states in #agaa2 in #aheh1 the importation of ,japan tea began4 ,during the season of #ahhc-ahhd1 the importation of tea into this country#d was--from ,china1 #cj millions of pounds2 from ,japan1 #cb millions of pounds4 ,recently1 numerous shipments of ,indian tea have been placed upon our markets1 the quality of which compares very favourably with the older and better known varieties4 ,during the past four years the consumption of tea in this country has materially decreased2 whilst that of coffee has undergone an almost corresponding increase4 ,the per capita consumption of tea and coffee in the ,united ,states as compared with that of ,great ,britain is as follows3--,united ,states1 tea1 #aaf2 coffee1 #iej2 ,great ,britain1 tea1 #dfb2 coffee1 #jhi4 ,in the year #ahhe our importation of tea approximated #hb millions of pounds1 that of coffee being nearly #dee millions of pounds4 ,genuine tea is the prepared leaf of ,thea sinensis4 ,the growth of the tea shrub is usually restricted by artificial means to a height of from three to five feet4 ,it is ready for picking at the end of the third year1 the average life of the plant being about ten years4 ,the first picking is made in the middle of ,april1 the second on the #ast of ,may1 the third in the middle of ,july1 and occasionally a fourth during the month of ,august4 ,the first pickings1 which obviously consist of the young and more tender leaves1 furnish the finer grades of tea4 ,after sorting1 the natural moisture of the leaves is partially removed by pressing and rolling2 they are next more thoroughly dried by gently roasting in iron pans for a few minutes4 ,the leaves are then rolled on bamboo tables and again roasted1 occasionally re-rolled and re-fired1 and finally separated into the various kinds1 such as twankay1 hyson1 young hyson1 gunpowder1 etc41 by passing through sieves4 ,the difference between green and black tea is mainly due to the fact that the former is dried shortly after gathering1 and then rolled and carefully fired1 whereas black tea is first made up into heaps1 which are exposed to the air for some time before firing and allowed to undergo a species of fermentation1 resulting in the conversion of its original olive-green into a black colour4 ,the methods employed in the preparation of the tea are somewhat modified in their details in the different tea districts of ,china and ,japan4 ,in ,japan two varieties of the leaf are used1 which are termed 8otoko0 7male71 and 8ona0 7female71 the former being larger and coarser than the latter4 ,after picking1 the leaves are steamed by placing them in a wooden tray suspended over boiling water1 in which they are allowed to remain for about half a minute4 ,they are next thrown upon a tough paper membrane attached to the top of an oven1 which is heated by burning charcoal covered with ashes1 where they are constantly manipulated by the hand until the light-green colour turns to a dark olive1 and the leaves have become spirally twisted4 ,after this 8firing10 the tea is dried at a low temperature for from four to eight hours2 it is next sorted by passing through sieves1 and is then turned over to the 8go-downs10 or warehouses of the foreigners1 where the facing process is carried on by placing the tea in large metallic bowls1 heated by means of a furnace1 and gradually adding the various pigments used1 the mixture being continually stirred4 ,the tea is finally again sorted by means of large fans1 and is now ready for packing and shipment4 ,the sophistications to which tea is exposed have received the careful attention of chemists1 but not to a greater extent than the importance of the subject merits2 indeed1 it is safe to assert that no article among alimentary substances has been1 at least in past years1 more subjected to adulteration4 ,the falsifications which are practised to no inconsiderable extent may be conveniently divided into three classes4 #ast4 ,additions made for the purpose of giving increased weight and bulk1 which include foreign leaves and spent tea leaves1 and also certain mineral substances1 such as metallic iron1 sand1 brick-dust1 etc4 #bnd4 ,substances added in order to produce an artificial appearance of strength to the tea decoction1 catechu and other bodies rich in tannin being mainly resorted to for this purpose4 #crd4 ,the imparting of a bright and shining appearance to an inferior tea by means of various colouring mixtures or 8facings10 which operation1 while sometimes practised upon black tea1 is far more common with the green variety4 ,this adulteration involves the use of soap-stone1 gypsum1 ,china clay1 ,prussian blue1 indigo1 turmeric1 and graphite4 ,the author lately received from ,japan several samples of the preparations employed for facing the tea in that country1 the composition of which was shown by analysis to be essentially as follows3-- #a4 ,magnesium silicate 7soap-stone74 #b4 ,calcium sulphate 7gypsum74 #c4 ,turmeric4 #d4 ,indigo4 #e4 ,ferric ferrocyanide 7,prussian blue74 #f4 ,soap-stone1 #dge per cent42 gypsum1 #dge per cent42 ,prussian blue1 #e per cent4 #g4 ,soap-stone1 #de per cent42 gypsum1 #de per cent42 ,prussian blue1 #aj per cent4 #h4 ,soap-stone1 #ge per cent42 indigo1 #be per cent4 #i4 ,soap-stone1 #fj per cent42 indigo1 #dj per cent4 ,the 8facing0 or 8blooming0 of tea is often accomplished by simply placing it in an iron pan1 heated by a fire1 and rapidly incorporating with it one of the preceding mixtures 7,nos4 #f1 #g1 #h1 or #i71 in the proportion of about half a dram to seven or eight pounds of the tea1 a brisk stirring being maintained until the desired shade of colour is produced4 ,some of the above forms of sophistication usually go together2--thus exhausted tea is restored by facing4 ,the collection of the spent leaves takes place in ,china4 ,much of the facing was1 until about three years since1 done in ,new ,york city1 and constituted a regular branch of business1 which included among its operations such metamorphoses as the conversion of a green tea into a black1 and vice vers4 ,according to ,james ,bell1#e the composition of genuine tea is as follows3-- ---------------------------------------- ------------ ,congou4 ,young ,hyson4 ---------------------------------------- ------------ per cent4 per cent4 ,moisture #hbj #eif ,theine #cbd #bcc ,albumin1 insoluble #agbj #afhc soluble #jgj #jhj ,extractive1 by alcohol #fgi #gje ,dextrine1 or gum 44 #jej ,pectin and pectic acid #bfj #cbb ,tannin #afdj #bgad ,chlorophyll and resin #dfj #dbj ,cellulose #cdjj #beij ,ash #fbg #fjg ------------------------ #ajjjj #ajjjj ---------------------------------------- ------------ ,the ash of samples of uncoloured and unfaced tea1 and of spent tea analysed by the author1 had the following composition3-- ---------------------------------------- ----------------- ,oolong 7average of ,japan4 ,spent ,black #ej samples74 ,tea4 ---------------------------------------- ----------------- per cent4 per cent4 per cent4 ,total ash #fjd #eeh #beb ,soluble in water #cdd #cfj #jbh ,per cent4 soluble #egjj #fdee #aaaa ---------------------------------------- ----------------- ,composition4 ,silica #aacj #icj #bgge ,chlorine #aec #afj #jgi ,potassa #cgdf #dafc ,soda #adj #aab ,ferric oxide #ahj #aab #afjj ,alumina #eac #dbf ,manganic oxide #baj #acj ,lime #idc #hah #aiff ,magnesia #hjj #ecc #aabj ,phosphoric acid #abbg #affb #aehj ,sulphuric acid #dah #cfd #aaj ,carbonic acid #edj #eij #fgj -------------------------------- #ajjjj #ajjjj #iijj ---------------------------------------- --------------- 8,tea dust0 affords a high proportion of ash1 sometimes amounting to #bj per cent41 the composition of which is usually strikingly different from that of the ash of ordinary tea4 ,it is deficient in potassa and phosphoric acid1 and the amount of ash insoluble in water and acids is very excessive1 as is shown by the following analysis1 made by the author3-- ,ash of ,tea ,dust4 ,per cent4 ,insoluble in acids #fjcj ,alumina and ferric oxide #ffj ,lime #eaj ,magnesia #ghi ,potassa #aajj ,soda #bea ,sulphuric acid #abc ,chlorine #jfc ,phosphoric acid #dgc ----- #iiii ,ash insoluble in water #hjjj ,,plate ,,ii4 ,illustration3 ,,tea ,,leaves4 ,the portion of ash insoluble in acids consisted of silica1 clay1 and soapstone1 indicating that the ash of tea dust is largely composed of the mineral substances employed for 8facing0 purposes4 ,the characteristics of the ash of unspent tea are the presence of manganic oxide1 the large proportion of potassium salts present1 and the solubility of the ash in water4 ,the amount of ash in genuine tea ranges from five to six per cent4 ,in the absence of exhausted leaves1 it has been found that the finer sorts of tea afford a smaller proportion of ash than the inferior grades4 ,it will be noticed that spent tea ash exhibits a marked increase in the proportion of insoluble compounds 7silica1 alumina1 and ferric oxide71 as well as a total absence of potassium salts4 ,the presence of foreign leaves1 and1 in some instances1 of mineral adulterants in tea is best detected by means of a microscopical examination of the suspected sample4 ,the genuine tea-leaf is characterised by its peculiar serrations and venations4 ,its border exhibits serrations which stop a little short of the stalk1 while the venations extend from the central rib1 nearly parallel to one another1 but turn just before reaching the border of the leaf4 ,plate ,i4 7,frontispiece7 is a photogravure of a twig of the tea plant1 in possession of the author4 ,the leaves are of natural size1 but the majority are of a greater maturity than those used in the preparation of tea1 which more resemble in size the few upper leaves4 ,plate ,,ii4 shows more distinctly the serrations and venations of the tea-leaf4 ,the ,chinese are said to occasionally employ ash1 camelia1 and dog-rose leaves for admixture with tea1 and the product is stated to have formerly been subjected in ,england to the addition of sloe1 willow1 beech1 hawthorn1 oak1 etc4 ,for scenting purposes1 chulan flowers1 rose1 jasmine1 and orange leaves1 have been employed4 ,the writer has lately received from ,japan specimens of willow1 wisteria1 te-mo-ki1 and other leaves which at one time were used in that country as admixtures4 ,plate ,,iii4 exhibits some of these leaves1 two genuine ,japan tea-leaves being included for purpose of comparison4 ,the leaves represented in this plate are3 #a1 beech2 #b1 hawthorn2 #c1 rose2 #d1 ,japan tea2 #e1 willow2 #f1 te-mo-ki2 #g1 elm2 #h1 wisteria2 #i1 poplar4 ,from very recent reports of the ,american consuls in ,japan and ,china1 it would appear that the addition of foreign leaves to tea is at present but seldom resorted to1 and this accords with the author's experience in the testing of the teas imported into this country4 ,in #ahhd1 the ,japanese ,government made it a criminal offence to adulterate tea1 and instituted 8tea guilds10 which are governed by very stringent laws1 and of which most dealers of repute are members4 ,the facing of tea does not appear1 however1 to have been considered an adulteration1 its continued practice being justified by the plea that otherwise ,japan teas would not suit the taste of ,american consumers4 ,,plate ,,iii4 ,illustration3 ,,tea ,,and ,,other ,,leaves4 ,in the microscopic examination of tea1 the sample should be moistened with hot water and spread out on a glass plate1 and then submitted to a careful inspection1 especial attention being directed to the general outline of the leaf and its serrations and venations4 ,the presence of exhausted tea-leaves may often be detected by their soft texture and generally disintegrated appearance4 ,if a considerable quantity of the tea be placed in a long glass cylinder and agitated with cold water1 the colouring and other abnormal substances frequently become detached1 and either rise to the surface of the liquid as a sort of scum1 or fall to the bottom as a sediment4 ,in this way ,prussian blue1 indigo1 soapstone1 gypsum1 sand1 and turmeric can often be separated1 and subsequently recognised by their characteristic appearance under the microscope4 ,the separated substances should also be subjected to a chemical examination4 ,prussian blue is detected by heating with a solution of sodium hydroxide1 filtering1 acidulating the filtrate with acetic acid1 and then adding ferric chloride1 when1 in its presence1 a blue colour will be produced4 ,indigo is best recognised by the microscopic examination4 ,it is not decolorised by caustic alkali1 but it dissolves in sulphuric acid to a blue liquid4 ,soapstone1 gypsum1 sand1 and metallic iron1 are identified by means of the usual chemical reactions4 ,a compound very aptly termed 8,lie-tea10 is sometimes met with4 ,it forms little pellets1 consisting of tea-dust mixed with foreign leaves1 sand1 etc41 and held together by means of gum or starch4 ,this falls to powder if treated with boiling water4 ,in the presence of catechu1 the tea infusion usually assumes a muddy appearance upon standing4 ,in case iron salts have been employed to deepen the colour of the infusion1 they can be detected by treating the ground tea-leaves with acetic acid1 and testing the filtered solution with potassium ferrocyanide4 ,tea should not turn black upon immersion in hydrosulphuric acid water1 nor should it impart a blue colour to ammonia water4 ,the infusion should be amber-coloured1 and not become reddened by the addition of an acid4 ,the ,united ,states ,tea ,adulteration ,act was passed by ,congress in #ahhc4 ,the enactment of this law was largely due to the exertions of prominent tea merchants1 whose business interests were seriously affected by the sale 7principally in trade auctions7 of the debased or spurious article4 ,it is stated in the official report of the ,united ,states ,tea ,examiner at ,new ,york ,city1 that from ,march #ahhc to ,december of the same year1 #hef1bha packages 7about four millions of pounds7 of tea were inspected1 of which #gjjj packages 7#cbe1jjj pounds7 were rejected as unfit for consumption4 ,since the enforcement in ,new ,york ,city of the ,tea ,adulteration ,act1 nearly #bjjj samples of tea have been chemically tested under the direction of the author4 ,the proportion grossly adulterated has been a little over nine per cent4 ,but this does not apply to the total amount imported1 since only those samples which were somewhat suspicious in appearance were submitted for analysis4 ,as the result of the past two years' experience in the chemical examination of tea1 the prevailing adulterations were found to be of two kinds--the admixture of spent tea-leaves1 and the application to the tea of a facing preparation4 ,a natural green tea possesses a dull hue1 and is but seldom met with in the trade2 some ,moyunes and uncoloured ,japans 7which latter1 properly speaking1 is not a green tea7 being almost the only varieties not exhibiting the bright metallic lustre due to the facing process4 ,the addition of foreign leaves was detected only in a few instances2 the presence of sand and gravel occurred far more frequently4 ,apropos of the practical utility of ,governmental sanitary legislation1 it can be stated that1 since the enforcement of the ,adulteration ,act1 the tea imported into the city of ,new ,york has very perceptibly improved in quality4 ,attempts in tea culture are being made in the ,united ,states of ,columbia1 ,s4,a4 ,a specimen of the prepared plant received by the writer1 differed greatly in appearance from the ,chinese and ,japanese products4 ,the leaves1 which had not been rolled but were quite flat1 possessed a light pea-green colour and a fine but rather faint aroma4 ,an examination indicated that the tea1 although very delicate in quality1 was seriously deficient in body4 ,the analysis showed3-- ,per cent4 ,moisture #fgj ,total ash #dhb ,ash soluble in water #afb ,ash insoluble in water #cbj ,ash insoluble in acid #jaf ,extract #bgdj ,tannic acid #dca ,theine #jff ,insoluble leaf #feij ,the following ,tea ,assay1 while not including the determinations of all the proximate constituents of the plant1 will1 it is believed1 in most instances suffice to indicate to the analyst the presence of spent leaves1 mineral colouring matters1 and other inorganic adulterations4 ,theine 7,caffeine71 ,c#h;,h#aj,n#d,o#b4--;,contrary to the once general belief1 there does not always exist a direct relation between the quality of tea 7at least so far as this is indicated by its market price7 and the proportion of theine contained1 although the physiological value of the plant is doubtless due to the presence of this alkaloid4 ,the commercial tea-taster is almost entirely guided in his judgment in regard to the value of a sample of tea by the age of the leaf1 and by the flavour or bouquet produced upon 8drawing10 and this latter quality is to be mainly ascribed to the volatile oil4 ,the following process will serve for the estimation of theine3--,a weighed quantity of the tea is boiled with distilled water until the filtered infusion ceases to exhibit any colour4 ,the filtrate is evaporated on a water bath to the consistence of a syrup2 it is next mixed with calcined magnesia to alkaline reaction1 and carefully evaporated to dryness4 ,the residue obtained is then finely powdered1 digested for a day or so with ether 7or chloroform7 and filtered1 the remaining undissolved matter being again digested with a fresh quantity of ether1 so long as any further solution of theine takes place4 ,the ether is now removed from the united filtrates by distillation1 whereupon the theine will be obtained in a fairly pure condition4 ,theine contains a very large proportion of nitrogen 7almost #bi per cent471 and ,wanklyn#f has suggested the application of his ammonia process 7see p4 #bje7 to the analysis of tea4 ,genuine tea is stated to yield from #jg to #jh per cent4 of total ammonia1 when tested in this manner4 ,volatile ,oil4--,ten grammes of the tea are distilled with water2 the distillate is filtered1 saturated with calcium chloride1 then well agitated with ether1 and allowed to remain at rest for some time4 ,the ethereal solution is subsequently drawn off1 and spontaneously evaporated in a weighed capsule4 ,the increase in weight gives approximately the amount of oil present4 ,a sample of good black tea yielded by this method #jhg per cent4 of volatile oil4 ,tannin4--,two grammes of the well-averaged sample are boiled with #ajj c4c4 of water1 for about an hour1 and the infusion filtered1 the undissolved matter remaining upon the filter being thoroughly washed with hot water1 and the washings added to the solution first obtained4 ,if necessary1 the liquid is next reduced to a volume of #ajj c4c4 by evaporation over a water-bath4 ,it is then heated to boiling1 and #be c4c4 of a solution of cupric acetate added4 ,the copper solution is prepared by dissolving five grammes of the salt in #ajj c4c4 of water1 and filtering4 ,the precipitate formed is separated by filtration1 well washed1 dried1 and ignited in a porcelain crucible4 ,a little nitric acid is then added and the ignition repeated4 ,one gramme of the cupric oxide thus obtained represents #acje grammes of tannin4 ,for the estimation of spent leaves 7especially in black tea71 ,mr4 ,allen suggests the following formula1 in which ,e represents the percentage of spent tea1 and ,t the percentage of tannin found3-- ,e 77#aj - ,t7#ajj7 _/ #h4 ,the ,ash4--a4 ,total ,ash4--,five grammes of the sample are placed in a platinum dish and ignited over a ,bunsen burner until complete incineration is accomplished4 ,the vessel is allowed to cool in a desiccator1 and is then quickly weighed4 ,in genuine tea the total ash should not be much below #e per cent41 nor much above #f per cent41 and it should not be magnetic4 ,in faced teas the proportion of total ash is sometimes #aj per cent42 in 8lie-tea0 it may reach #cj per cent42 while in spent tea it frequently falls below #c per cent41 the ash in this case being abnormally rich in lime salts1 and poor in potassium salts4 b4 ,ash insoluble in water4--,the total ash obtained in a is washed into a beaker1 and boiled with water for a considerable time4 ,it is then brought upon a filter1 washed1 dried1 ignited1 and weighed4 ,in unadulterated tea it rarely exceeds #c per cent4 of the sample taken4 c4 ,ash soluble in water4--,this proportion is obtained by deducting the ash insoluble in water from the total ash4 ,genuine tea contains from #c per cent4 to #ce per cent4 of soluble ash1 or at least #ej per cent4 of the total ash1 whereas in exhausted tea the amount is often but #je per cent4 ,the following formula has been proposed for the calculation of the percentage of spent tea ,e1 where ,s is the percentage of soluble ash obtained3-- ,e 7#f - #b,s7#bj4 ,a sample prepared by averaging several good grades of black tea1 was mixed with an equal quantity of exhausted tea-leaves4 ,the proportion of soluble ash in the mixture was found to be #ah per cent4 ,according to the above formula1 the spent tea present would be #dh per cent41 or within #b per cent4 of the actual amount4 d4 ,ash insoluble in acid4--,the ash insoluble in water is boiled with dilute hydrochloric acid1 and the residue separated by filtration1 washed1 ignited1 and weighed4 ,in pure tea1 the remaining ash ranges between #jc and #jh per cent42 in faced tea1 or in tea adulterated by the addition of sand1 etc41 it may reach the proportion of #b to #e per cent4 ,fragments of silica and brickdust are occasionally found in the ash insoluble in acid4 ,the ,extract4--,two grammes of the carefully sampled tea are boiled with water until all soluble matter is dissolved1 more water being added from time to time to prevent the solution becoming too concentrated4 ,the operation may also be conducted in a flask connected with an ascending ,liebig's condenser4 ,in either case1 the infusion obtained is poured upon a tared filter1 and the remaining insoluble leaf repeatedly washed with hot water so long as the filtered liquor shows a colour4 ,the filtrate is now diluted to a volume of #bjj c4c41 and of this #ej c4c4 are taken and evaporated in a weighed dish until the weight of the extract remains constant4 ,genuine tea affords from #cb to #ej per cent4 of extract1 according to its age and quality2 in spent tea the proportion of extract will naturally be greatly reduced4 ,mr4 ,allen employs the formula below for determining the percentage of spent tea ,e in a sample1 ,r representing the percentage of extract found4 ,e 77#cb - ,r7#ajj7 _/ #cj4 ,in order to test the practical value of this equation1 a sample of black tea was mixed with #ej per cent4 of spent tea-leaves1 and a determination made of the extract afforded4 ,the calculated proportion of spent tea was #dd per cent41 instead of #ej per cent4 ,it should be added1 however1 that the tea taken subsequently proved to be of a very superior quality1 yielding an extract of #dj per cent4 ,gum 7,dextrine74--,the proportion of gum contained in genuine tea is usually inconsiderable4 ,its separation is effected by treating the concentrated extract with alcohol1 allowing the mixture to stand at rest for a few hours1 and collecting the precipitated gum upon a tared filter1 and carefully drying and weighing it4 ,as a certain amount of mineral matter is generally present in the precipitate1 this should afterwards be incinerated and a deduction made for the ash thus obtained4 ,a more satisfactory method is to treat the separated dextrine with very dilute sulphuric acid1 and estimate the amount of glucose formed by means of ,fehling's solution 7see p4 #cg72 #ajj parts of glucose are equivalent to #ij parts of dextrine4 ,insoluble ,leaf4--,the insoluble leaf as obtained in the determination of the extract1 together with the weighed filter1 is placed in an air-bath1 and dried for at least eight hours at a temperature of #ajj1g and then weighed4 ,in genuine tea the amount of insoluble leaf ranges from #dg to #ed per cent42 in exhausted tea it may reach a proportion of #ge per cent4 or more4 ,it should be noted that in the foregoing estimations the tea is taken in its ordinary air-dried condition4 ,if it be desired to reduce the results obtained to a dry basis1 an allowance for the moisture present in the sample 7an average of #f to #h per cent471 or a direct determination of the same must be made4 ,the following tabulation gives the constituents of genuine tea1 so far as the ash1 extract1 and insoluble leaf are involved3-- ,total ash ranges between #dg and #fb per cent4 ,ash soluble in water ranges between #c and #ce per cent42 should equal #ej per cent4 of total ash4 ,ash insoluble in water1 not over #c per cent4 ,ash insoluble in acid ranges between #jc and #jh per cent4 ,extract#h ranges between #cb and #ej per cent4 ,insoluble leaf ranges between #dc and #eh per cent4 ,the table below may prove useful as indicating the requirements to be exacted when the chemist is asked to give an opinion concerning the presence of facing admixtures1 or of exhausted or foreign leaves in a sample of tea4 ,total ash should not be under #de per cent4 or above #g per cent4 ,ash soluble in water should not be under #dj per cent4 of total ash4 ,ash insoluble in water should not be over #cbe per cent4 ,ash insoluble in acid should not be over #a per cent4 ,extract 7excepting in poor varieties of ,congou tea7 should not be under #cj per cent4 ,insoluble ,leaf should not be over #fj per cent4 ,the ,british ,society of ,public ,analysts adopt3-- ,total ash 7dry basis71 not over #h per cent4 7at least #c per cent4 should be soluble in water74 ,extract 7tea as sold71 not under #cj per cent4 ,below are the proportions of total ash1 ash soluble in water1 and extract found in #hej samples of tea 7mostly inferior and faced71 examined under the direction of the author in the ,u4,s4 ,laboratory3-- ,,total ,,ash4 ---------------------------------------- ---------------- ,range #e to #e #e to #f #f to #f #f to #g #g to #h #h p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 and over ,number #ba #gf #ajb #aid #dba #cf ,per cent4 #bdg #hid #abjj #bafd #diec #dbc ---------------------------------------- ---------------- ,,ash ,,soluble ,,in ,,water4 ---------------------------------------- ----------------- ,range ,under #b #b to #c per#c to #c per #c per cent4 per cent4 cent4 cent4 and over4 ,number #be #fdi #aeg #ai ,per cent4 #bid #gfce #ahgj #bbc ---------------------------------------- ----------------- ,,extract4 ---------------------------------------- --------------- ,range #bj to #be #be to #cj per#cj to #ce per#ce to #dj per per cent4 cent4 cent4 cent4 ,number #ba #aea #dii #agi ,per cent4 #bdg #aggf #ehgj #baje ---------------------------------------- --------------- ,the following tabulation exhibits the results obtained by the examination of various grades of ,formosa1 ,congou1 ,young ,hyson1 ,gunpowder1 and ,japan tea1 made1 under the supervision of the writer1 by ,dr4 ,j4 ,f4 ,davis4 ,it will be noticed1 if the same varieties of tea be compared1 that1 with some exceptions1 their commercial value is directly proportional to the percentages of soluble ash1 extract1 tannin1 and theine contained4 ---------------------------------------- ---------------------------- ,formosa ,oolong1 ,choice1 #ast ,crop4 ---------------------------------------- -------- ,formosa ,oolong1 ,superior1 #ast ,crop4 ---------------------------------------- -- ,formosa ,oolong1 ,choice1 #crd ,crop4 ------------------------------------ ,variety4 ,formosa ,oolong1 ,superior1 #crd ,crop4 ------------------------------ ,congou1 ,choicest4 --------------------- ,congou1 ,medium4 --------------- ,congou1 ,common4 ---------------------------------------- ---------------------- c4 c4 c4 c4 c4 c4 c4 ,price per lb4 #gj #bh #ee #bd #fe to #gj #bd #ad 7wholesale74 p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,total ash #fej #eif #ehj #fcd #fbb #fcf #feh ,ash soluble in #cfj #bhf #cab #cfj #cef #cjj #bhh water4 ,ash insoluble #bij #caj #bfh #bgd #bff #ccf #cgj in water4 ,ash insoluble #jhf #jid #jef #jff #jef #jff #ajf in acids4 ,extract #dbjjcgdjdcbjdjfj #cdfj #bifjbfbj ,insoluble leaf#edijeieeebgjefee #fjge #fdhjfhge ,tannin #ahffafcaahjjafje #adhg #acgjabbf ,theine #cdf #bbj #bbf #aci #cbi #bbc #bce ---------------------------------------- ------------ ---------------------------------------- ----------------------------- ,first ,young ,hyson1 ,regular ,moyune4 ---------------------------------------- ------ ,first ,young ,hyson1 ,plain ,draw4 ---------------------------------------- ,second ,young ,hyson1 ,moyune4 ,variety4 ------------------------------- ,third ,young ,hyson1 ,plain ,draw4 ------------------------ ,choice ,gunpowder4 ---------------- ,third ,gunpowder4 ---------------------------------------- ------------------------ c4 c4 c4 c4 c4 c4 ,price per lb4 #bh to #cj #be #ag to #ah #ad #ce #bc 7wholesale74 p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,total ash #fbf #ehf #ehd #fbj #egf #eej ,ash soluble in #cfj #cbh #ccf #ccd #cbf #cad water4 ,ash insoluble #bff #beh #bdh #bhf #bej #bcf in water4 ,ash insoluble #jfd #jeh #jej #jeb #jed #jeb in acids4 ,extract #djfj #dajj #cihj #cjdj #cifj #cfjj ,insoluble leaf #eeej #eggj #egae #faie #efgj #egij ,tannin #ahjj #aiif #ahec #afii #bjji #aghg ,theine #bbf #bcj #aaf #ajh #agh #adb ---------------------------------------- -------------- ---------------------------------------- --------------------- ,uncoloured ,japan1 ,choicest1 ,first ,picking4 ---------------------------------------- ,coloured ,japan1 ,good ,medium1 ,first ,picking4 --------------------------------- ,variety4 ,coloured ,japan1 ,good ,medium1 ,third ,picking -------------------------- ,japan ,dust -------------------------- ,coloured1 ,fine4 ------------------- ,uncoloured1 ,common4 ---------------------------------------- ----------------- c4 c4 c4 c4 c4 ,price per lb4 #cj #bb #ai #i #f 7wholesale74 p4c4 p4c4 p4c4 p4c4 p4c4 ,total ash #edd #fjf #fej #igd #fff ,ash soluble in #cdf #bhd #bij #adh #bgh water4 ,ash insoluble #aih #cbb #cfj #hbf #chh in water4 ,ash insoluble #jdf #jgh #jif #cij #adf in acids4 ,extract #cibj #cfdj #ccdj #cahj #cbhj ,insoluble leaf#efhe #egaj #eiij #fade #fjje ,tannin #baib #ahbg #agce #aeff #aggd ,theine #aed #aff #jgd #jhb #bdc ---------------------------------------- --- ,the following analyses of several kinds of spurious tea1 received from the ,u4,s4 ,consuls at ,canton and ,nagasaki 7,japan71 have been made by the author3-- ---------------------------------------- -------------------------- #a4 #b4 #c4 #d4 ---------------------------------------- -------------------------- per cent4 per cent4 per cent4 per cent4 ,total ash #hfb #hij #gie #abeh ,ash insoluble in water #gih #fjd #die #hgd ,ash soluble in water #jfd #ahf #cjj #chd ,ash insoluble in acid #cib #cah #ahh #ffj ,extract #ggc #adjj #abgf #bbaj ,gum #ajfg #gcj #aajj #aadj ,insoluble leaf #gjfj #gjee #fgjj #fjaj ,tannin #cac #hja #adej #aefd ,theine #jeh nil #jaf #jab ---------------------------------------- -------------------------- #a4 ,partially exhausted and refired tea-leaves1 known as 8,ching ,suey0 7clear water71 which name doubtless has reference to the weakness of a beverage prepared from this article4 #b4 8,lie tea10 made from ,wampan leaves4 #c4 ,a mixture of #aj per cent4 green tea and #ij per cent4 8lie tea40 ,it is sometimes sold as 8,imperial0 or 8,gunpowder0 tea1 and is stated to be extensively consumed in ,france and ,spain4 #d4 8,scented caper tea10 consisting of tea-dust made up into little shot-like pellets by means of 8,congou paste0 7i4 e4 boiled rice71 and said to be chiefly used in the ,english coal-mining districts4 ,the following are the results of the analysis by ,american chemists of samples representing #bdad packages of ,indian tea4 ,per cent4 ,average per cent4 ,moisture #ehcj to #fcbe #eich ,extract #cghjj #djcej #chhda ,total ash #ejej #fjbd #efac ,ash soluble in water #cabb #dbhj #ceaf ,ash insoluble in water #ahij #bbee #bjib ,ash insoluble in acid #jabj #jbif #jagg ,insoluble leaf #dgabj #eehgj #eaiaj ,tannin #acjdj #ahhfh #aecbc ,theine #ahhj #cbd #bgcf ,,footnotes3 #d ,i4e4 the ,united ,states4 #e #8,chemistry of ,foods4' #f #8,tea1 ,coffee1 and ,cocoa ,analysis4' #g ,the degrees of temperature given in the text refer to the ,centigrade thermometer2 their equivalents on the ,fahrenheit scale can be obtained by means of the formula #i_/e;,c4 #cb ,f44 #h ,in low grade1 but unadulterated ,congou tea1 the extract occasionally falls so low as #be per cent4 ,,coffee4 ,coffee is the seed of the ,caffea ,arabica1 indigenous to ,abyssinia and southern ,arabia1 and since naturalised in the ,west ,indies1 ,ceylon1 ,brazil1 and other tropical countries4 ,its importance as an almost universal beverage is only equalled by that of tea4 ,the ancient history of coffee is shrouded in great obscurity4 ,it was unknown to the ,romans and ,greeks1 but its use is said to have been prevalent in ,abyssinia from the remotest time1 and in ,arabia it formed an article of general consumption during the fifteenth century4 ,from its introduction1 in #aege1 into ,constantinople by the ,turks1 it gradually made its way into all civilised countries4 ,in #afij it was carried by the ,dutch from ,mocha to ,java1 whence specimens of the tree were taken to ,holland and ,france4 ,coffee houses were opened in ,london about the middle of the seventeenth century1 and in #ahji the first cargo of coffee was shipped to the ,united ,states4 ,as with many other articles of diet1 the adulteration of coffee has kept well apace with its increased consumption4 ,the bean is deprived of its external fleshy coatings before exportation1 and is met with in commerce in a raw1 roasted1 or ground condition4 ,bell#i gives the following analyses of two samples of coffee1 both in the raw and roasted state3-- ---------------------------------------- ---------------------------- ,mocha4 ,east ,indian4 --------------------------------------- ,raw4 ,roasted4 ,raw4 ,roasted4 ---------------------------------------- -------------------------- per cent4 per cent4 per cent4 per cent4 ,caffeine #ajh #jhb #aaa #aje ,saccharine matter #iee #jdc #hij #jda ,caffeic acids #hdf #dgd #ieh #deb ,alcohol extract 7containing #fij #adad #dca #abfg nitrogen and colouring matter74 ,fat and oil #abfj #acei #aaha #acda ,legumin or ,albumin #ihg #aabc #aabc #acac ,dextrine #jhg #abd #jhd #ach ,cellulose 7and insoluble #cgie #dhfb #chfj #dgdb colouring matter74 ,ash #cgd #def #cih #dhh ,moisture #hih #jfc #ifd #aac --------------------------------------- #ajjjj #ajjjj #ajjjj #ajjjj ---------------------------------------- -------------------------- ,other authorities have obtained the following results3-- ---------------------------------------- ---------------------------- ,knig4 ,smethan4 ------------------ ,payen4 7,average of ,raw4 ,roasted4 ,raw4 #g ,varieties47 ,roasted4 ---------------------------------------- --------------------------- per cent4per cent4per cent4 per cent4 ,substances soluble in water #bgdd #bgde 44 44 ,nitrogen #ahg #bca 44 #bbf ,nitrogenous substances #aadc #abje #aa to #ac 44 ,caffeine #aah #ach #jh 44 ,caffetannic acid 44 44 #ce to #e 44 ,fat #acbc #aejc #aj to #ac #ajii ,ethereal oil 44 44 #jjac 44 ,sugar #cbe #acb 44 44 ,sugar and ,dextrine 44 44 #aee 44 ,other non-nitrogenous #caeb #chda 44 44 substances4 ,cellulose #bggb #bdbg #cdj #bibh ,ash #cdh #cge #fg #dai ,soluble ash 44 44 44 #ccg ,moisture #aaai #cai #abj #bhg ---------------------------------------- --------------------------- ,it will be noticed from these analyses that the amount of sugar is greatly diminished by the process of roasting4 ,according to some analysts1 the proportion of fat experiences an increase1 but it is more probable that this constituent is simply rendered more susceptible to the action of solvents by a mechanical alteration of the structure of the berry4 ,recent determinations of the ash in coffee place its average proportion at #d per cent42 #cbd being soluble in water1 and #jgd per cent4 insoluble4 ,the soluble extract in roasted coffee usually amounts to about #cj per cent4 ,an analysis made by ,beckurts and ,kauder#aj gives the general composition of roasted chicory1 dried at #ajg1 as follows3-- ,per cent4 ,substances soluble in water #egdj insoluble #daij ,ash #gff ,fat #jgc ,nitrogenous substances #gab ,grape sugar #dce ,cane sugar and dextrine #ecc ,starch #bde ,other non-nitrogenous substances #diac ,woody fibre #bfbc ,the most common adulterations to which coffee is liable consist in the addition of chicory1 caramel1 and numerous roasted grains1 such as corn1 wheat1 and rye1 as well as such roots and seeds as dandelion1 mangold wurzel1 turnips1 beans1 peas1 etc4 ,the roasted and ground article is naturally most exposed to falsification1 although letters patent have been issued for the fictitious manufacture of a pressed 8coffee bean10 containing absolutely no coffee4 ,the addition of chicory is by far the most prevalent adulteration of coffee4 ,of thirty-four samples examined by ,hassall1 thirty-one 7#ia per cent47 contained this root4 ,in regard to the moral aspects of its use1 it can safely be asserted that1 while the addition of chicory to coffee is largely sanctioned1 and indeed demanded by the existing tastes of many coffee-drinkers1 its use constitutes a true adulteration1 and should be condemned1 unless its presence is prominently stated on the label of the package4 ,in chicory the active principles of coffee1 which exert valuable physiological effects on the system 7viz4 caffeine1 the essential oil1 etc471 are totally absent2 moreover1 its comparative cheapness is a constant temptation to employ a proportion largely in excess of the amount requisite to produce any alleged improvement in the flavour of the resulting admixture4 ,the sophistications of coffee may be detected1 in a general way1 by physical tests1 by chemical analysis1 and by microscopic examination1 in which processes great aid is derived from the characteristic properties exhibited by the pure roasted and ground berry which distinguish it from its more usual adulterants4 7a7 ,physical ,examination4--,the following tests1 while not always decisive in their results1 are often of service4 ,a small portion of the suspected sample is gently placed upon the surface of a beaker filled with cold water1 and allowed to remain at rest for about fifteen minutes4 ,if pure1 the sample does not imbibe the water1 but floats upon the surface without communicating much colour to it2 if chicory or caramel be present1 these substances rapidly absorb moisture and sink1 producing brownish-red streaks in their descent1 which1 by diffusion1 impart a very decided tint to the entire liquid4 ,a similar coloration is caused by many other roasted roots and berries1 but not so quickly or to so great an extent4 ,the test may be somewhat modified by shaking the sample with cold water1 and then allowing the vessel to stand aside for a short time4 ,pure coffee rises to the surface1 little or no colour being imparted to the water2 chicory1 etc41 fall to the bottom as a sediment1 and give a brownish colour to the liquid4 ,if a small quantity of the sample is placed upon a clean plate of glass1 and moistened with a few drops of water1 the pure coffee berries remain hard1 and offer resistance when tested with a needle2 most grains employed for their adulteration become softened in their texture4 ,a considerable portion of the mixture is treated with boiling water and allowed to settle4 ,genuine coffee affords a clear and limpid infusion2 many foreign grains yield a thick gummy liquor1 resulting from the starchy and saccharine matters contained4 ,an infusion of pure coffee1 if treated with solution of cupric acetate and filtered1 will show a greenish-yellow colour2 if chicory be present1 the filtrate will be reddish-brown4 ,as a rule1 samples of ground coffee which are much adulterated1 pack together when subjected to a moderate pressure4 ,owing to the low density of a coffee infusion 7due to its almost entire freedom from sugar71 as compared with that of the infusions of most roots and grains1 it has been suggested by ,messrs4 ,graham1 ,stenhouse and ,campbell1 to apply the specific gravity determination of the infusion obtained from the suspected sample as a means for detecting adulteration4 ,the results afforded are fairly approximate4 ,the solution is prepared by boiling one part of the sample with ten parts of water and filtering4 ,the following table gives the densities1 at #aee1 of various infusions made in this manner3-- ,acorns #ajjgc ,peas #ajjgc ,mocha coffee #ajjhj ,beans #ajjhd ,java coffee #ajjhg ,jamaica coffee #ajjhg ,costa ,rica coffee #ajjij ,ceylon coffee #ajjij ,brown malt #ajaji ,parsnips #ajadc ,carrots #ajaga ,yorkshire chicory #ajaia ,black malt #ajbab ,turnips #ajbad ,rye meal #ajbaf ,english chicory #ajbag ,dandelion root #ajbai ,red beet #ajbba ,foreign chicory #ajbbf ,mangold wurzel #ajbce ,maize #ajbec ,bread raspings #ajbfc ,assuming the gravity of the pure coffee infusion to be #ajjhf1 and that of chicory to be #ajbjf1 the approximate percentage of coffee1 ,c1 in a mixture1 can be obtained by means of the following equation1 in which ,d represents the density of the infusion3-- ,c 7#ajj7ajbj - ,d77 _/ #ab4 ,this was tested by mixing equal parts of coffee and chicory1 and taking the specific gravity of the infusion2 it was #ajadjh1 indicating the presence of #di per cent4 of coffee4 ,some idea of the amount of foreign admixture 7especially chicory7 in ground roasted coffee may be formed from the tinctorial power of the sample4 ,it has already been mentioned that coffee imparts much less colour to water than do most roasted grains and roots4 ,the table below shows the weights of various roasted substances which must be dissolved in #bjjj parts of water in order to produce an equal degree of colour3#aa-- ,caramel #ajj ,mangold wurzel #aff ,black malt #ahb ,white turnips #bjj ,carrots #bjj ,chicory 7darkest ,yorkshire7 #bbb ,parsnips #bej ,maize #bhf ,rye #bhf ,dandelion root #ccc ,red beet #ccc ,bread raspings #ccf ,acorns #ejj ,over-roasted coffee #edf ,highly-roasted coffee #egg ,medium-roasted coffee #fie ,peas #accc ,beans #accc ,spent tan #ccjj ,brown malt #djjj ,the comparative colour test may also be applied as follows3#ab--,one gramme each of the sample under examination1 and of a sample prepared by mixing equal parts of pure coffee and chicory1 are completely exhausted with water1 and the infusions made up to #ajj c4c4 or more2 #ej c4c4 of the filtered extract from the suspected sample are then placed in a ,nessler cylinder1 and it is determined by trial how many c4c4 of the extract from the standard mixture1 together with enough distilled water to make up the #ej c4c41 will produce the same colour4 ,in calculating the chicory present1 it is assumed that this substance possesses three times the tinctorial power of coffee4 7b7 ,chemical ,examination4--,some of the chemical properties of roasted coffee afford fairly reliable means for the detection of an admixture of chicory4 ,coffee ash dissolves in water to the extent of about #hj per cent42 of the ash of roasted chicory only about #ce per cent4 is soluble4 ,coffee ash is almost free from silica and sand1 which substances form a notable proportion of the constituents of the ash of chicory4 ,the following 7see p4 #cf7 are the results obtained by the writer from the analysis of the ash of coffee and chicory4 ,it will be observed from these analyses1 that the most distinctive features presented by coffee ash are the absence of soda1 and the small amounts of chlorine1 ferric oxide and silica present4 ,in these respects1 it is very different from the ash of chicory4 ,the proportion of phosphoric acid found in the latter is in excess of that given by some authorities4 ,several analyses of chicory ash have been made by the author1 and1 in every instance1 the amount of phosphoric acid was over #h per cent42 in one sample of the ash of commercial chicory it approximated #ac per cent4 ---------------------------------------- ------------------- ,java ,coffee4 ,chicory ,root ---------------------------------------- ------------------- per cent4 per cent4 ,percentage of ash #cic #dda ---------------------------------------- ------------------- ,potassa #eccg #bcjj ,soda 44 #acac ,lime #ehd #idj ,magnesia #iji #ehh ,alumina #jdc 44 ,ferric oxide #jec #ejj ,sulphuric acid #cai #ige ,chlorine #jgh #dic ,carbonic acid #aebf #dja ,phosphoric acid #aabf #hdd ,silica and sand #jbe #afdf ---------------------------------------- ------------------- #ajjjj #ajjjj ---------------------------------------- ------------------- ,blyth gives the annexed table1 showing the characteristic differences between coffee and chicory ash3#ac-- ---------------------------------------- ---------------- ,coffee ,ash4 ,chicory ,ash4 ---------------------------------------- ---------------- per cent4 per cent4 ,silica and sand none #ajfi to #cehh ,carbonic acid #adib #agh #cai ,ferric oxide #jdd to #jih #cac #ecb ,chlorine #jbf #aaa #cbh #dic ,phosphoric acid #ajjj #aajj #ejj #fjj ,total soluble ash #gejj #hejj #bajj #cejj ---------------------------------------- ---------------- ,the following formula has been suggested for determining the percentage of pure coffee1 in mixtures3-- ,c #b 77#ajj,s - #agd7 _/ #c7 where ,s represents the percentage of soluble ash4 ,another noteworthy difference between roasted coffee and chicory1 is the amount of sugar contained4 ,as a rule1 in roasted coffee1 it ranges from #jj to #ab per cent42 in roasted chicory1 it varies from #ab to #ah per cent4 ,the quantity of sugar in a sample can be determined by ,fehling's method as follows3-- ,a standard solution of pure cupric sulphate is first prepared by dissolving #cdfd grammes of the crystals 7previously ground and dried by pressing between bibulous paper7 in about #bjj c4c4 of distilled water2 #agc grammes of pure ,rochelle salt are separately dissolved in #dhj c4c4 of a solution of sodium hydroxide of sp4 gr4 #aad4 ,the solutions are then mixed and diluted with distilled water to one litre4 ,each c4c4 of the above solution represents #jje gramme of grape sugar4 ,the test is applied by taking #aj c4c4 of the copper solution1 adding about four times its volume of water1 and bringing it to the boiling point4 ,the coffee infusion is then gradually added from a burette1 until the copper salt is completely reduced to the red sub-oxide1 which point is recognised by the disappearance of its blue colour1 and can be more accurately determined by acidulating the filtered fluid with acetic acid and testing it 7while still hot7 for any remaining trace of copper with potassium ferrocyanide4 ,in preparing the coffee solution for the foregoing test1 it is advisable to exhaust a weighed quantity of the sample with hot water4 ,the infusion is treated with basic plumbic acetate so long as a precipitate forms2 it is then filtered1 the precipitate being well washed1 and the lead contained is removed by conducting sulphuretted hydrogen gas through the fluid which is subsequently again filtered and boiled until the dissolved gas is expelled4 ,the sugar determination is now made4 ,wanklyn employs the following equation to estimate the amount of chicory in an adulterated sample3-- ,e 77,s - #a7ajj7 _/ #ad1 where ,e is the percentage of chicory1 and ,s the percentage of sugar4 ,according to the analysis of ,knig1 the proportions of sugar and other constituents in some of the adulterants of coffee1 are as follows3-- ---------------------------------------- ------------------------ ,chicory4 ,figs4 ,acorns4 ,rye4 ---------------------------------------- ------------------------ per cent4per cent4per cent4per cent4 ,water #abaf #ahih #abhe #aebb ,nitrogenous substances #fji #dbe #fac #aahd ,fat #bje #bhc #dfa #cdf ,sugar #aehg #cdai #hje #cib ,other non-nitrogenous #dfga #biae #fb #eecg substances4 ,cellulose #aaj #gaf #dih #ece ,ash #fab #cdd #bab #dha ,substances soluble in water #fcje #gch 44 #deaa ---------------------------------------- ------------------------ ,estimations of the amount of sugar obtained upon boiling the suspected coffee with water containing a little sulphuric acid 7see p4 #cg71 and the proportion of the sample which is soluble in hot water should be made4 ,the presence of chicory is shown by a decided increase in the amount of soluble substances2 that of rye1 by the notable quantity of sugar produced by the inversion with acid1 due to the starch contained in the grain4 ,in this connection1 the following determinations of ,krausch are of interest3-- ---------------------------------------- ------------------------- ,substances,ready-formed ,sugar ,soluble in ,sugar4 after ,water4 ,inversion4 ---------------------------------------- ------------------------- per cent4 per cent4 per cent4 ,roasted coffee #bcha #jbj #bdei chicory #fedb #bcdj #bbad rye #caib 44 #gecg coffee #aj per cent4 chicory #cjfc #bcj #bcae coffee #aj per cent4 rye #beih #jai #bifj ---------------------------------------- ------------------------- ,the presence of roasted rye1 corn1 and other grains in coffee1 may be qualitatively recognised by testing the cold infusion of the sample with iodine solution for starch1 which is not contained in a ready formed state in coffee4 ,caffeine is absent in chicory and the other usual adulterants of coffee1 and the estimation of this alkaloid is of decided service 7see p4 #ba74 ,roasted coffee contains about #a per cent4 of caffeine4 ,a popular brand of ground coffee received by the author for examination1 and labelled 8,prepared ,java ,coffee10 had the following approximate composition3--,coffee1 #ch2 peas1 #eb2 rye1 #b2 and chicory1 #g per cent4 ,a sample of 8acorn0 coffee1 analysed by ,knig1 gave the following results3-- ,per cent4 ,water #abhe ,nitrogenous substances #fac ,fat #dja ,sugar #hja ,other non-nitrogenous substances #fbjj ,cellulose #dih ,ash #bjb ,the non-nitrogenous constituents contained from #bj to #cj per cent4 of starch1 and from #f to #h per cent4 of tannic acid4 ,the composition of the well-known ,german coffee-substitutes1 prepared by ,behr ,bros41 is stated to be as follows3-- 8,rye ,coffee-substitutes40 ,per cent4 ,substances soluble in water #facc ,substances insoluble in water #cfde ,cellulose #igh ,starch #hcd ,dextrine #diea ,nitrogenous substances #aahg ,other non-nitrogenous substances #ihc ,fat #cia ,ash #ded ,moisture #bbb 8,malt ,coffee-substitute40 ,per cent4 ,albuminoid substances #dbb ,soluble ,dextrine #ejai in ,alcoholic extract #geg hot water ,inorganic matter1 containing #bbg phosphoric acid1 #jed ,insoluble in hot water #cejj ,moisture #jce ,the raw coffee bean is sometimes subjected to a process termed 8sweating10 which consists in treating it with moist steam1 the object being to artificially reproduce the conditions present in the holds of vessels1 by means of which the bean is increased in size1 and also somewhat improved in colour and flavour4 ,another form of manipulation1 analogous to the facing of tea1 is to moisten the raw bean with water containing a little gum1 and agitate it with various pigments1 such as indigo1 ,prussian blue1 ,persian berries1 turmeric1 alkanet1 ,venetian red1 soap-stone1 chrome-yellow1 and iron ochre4 ,mexican coffees are sometimes made to resemble the more expensive ,java in appearance4 ,the chemist of the ,new ,york ,city ,board of ,health has found in the quantity of such treated coffee commonly taken to make a cup of the beverage #jjjad gramme of cupric arsenite4 ,indigo may be detected in the artificially coloured product by treating a considerable portion of the sample with dilute nitric acid1 filtering and saturating the filtrate with sulphuretted hydrogen4 ,if indigo be present1 it can now be extracted upon agitating the solution with chloroform4 ,alkanet root and ,prussian blue are separated by warming the coffee with solution of potassium carbonate1 from which these pigments are precipitated upon addition of hydrochloric acid4 7c7 ,microscopic ,examination4--,great aid to the chemical investigation is afforded by the microscopic examination of ground coffee4 ,it is necessary to first become familiar with the appearance of the genuine article--low magnifying powers being employed--and then make comparative examinations of the adulterant suspected to be present4 ,the coffee bean mainly consists of irregular cells inclosed in very thick walls which are distinguished by uneven projections4 ,the cells contain globules of oil4 ,most of the roots added to coffee exhibit a conglomeration of cells 7provided with thin walls7 and groups of jointed tubes1 often quite similar to one another in structure4 ,the microscopic appearance of some of the starch granules1 occasionally met with in coffee mixtures1 is represented on p4 #ajj4 ,of #aea samples of ground coffee recently purchased at random and tested by various ,american chemists1 #fi 7#deg per cent47 were found to be adulterated4 ,,footnotes3 #i ,op4 cit4 #aj ,pharm4 ,centralbl41 #ahhe1 p4 #cdf4 #aa ,graham1 ,stenhouse and ,campbell4 #ab ,leebody1 #8,chemical ,news1' xxx4 p4 #bdc4 #ac #8,foods3 ,composition and ,analysis4' ,,cocoa ,,and ,,chocolate4 ,cocoa is prepared from the roasted seeds of the tree ,theobroma cacao1 of the order ,byttneriace4 ,it sometimes appears in commerce as 8cocoa-nibs0 7i4 e4 partially ground71 but it is more frequently sold in the powdered state1 either pure or mixed with sugar and starch1 and also often deprived of about one-half of its fat4 ,chocolate usually consists of cocoa-paste and sugar flavoured with vanilla1 cinnamon1 or cloves1 and commonly mixed with flour or starch4 ,according to ,wanklyn1 the average composition of cocoa is as follows3-- ,per cent4 ,cocoa butter #ejjj ,theobromine #aej ,starch #ajjj ,albumin1 fibrine and gluten #ahjj ,gum #hjj ,colouring matter #bfj ,water #fjj ,ash #cfj ,loss1 etc4 #jcj ,r4 ,benzeman#ad has furnished the following averages of the results obtained by the analysis of cocoa and chocolate4 ,the air-dried cocoa berries gave--husks1 #acjj per cent42 nibs1 #hgjj per cent43-- ---------------------------------------- ------------------------- ,chocolate made ,cocoa ,nibs4 from ,cocoa and ,sugar4 ---------------------------------------- ------------------------- per cent4 per cent4 ,moisture at #ajj #fda #afe ,fat #eadg #bbeg ,starch #aage #deh ,other organic substances1 insoluble in water4 #ahjc #heh ,organic substances1 soluble in water #hed #fjfc ,mineral ,ash #chj #aii ---------------------------------------- ------------------------- #ajjjj #ajjjj ---------------------------------------- ------------------------- ,ash of insoluble substances #jhi #jcj ---------------------------------------- ------------------------- ,recent analysis of shelled cocoa-beans1 made by ,boussingault1 gave the following results3-- ---------------------------------------- --------- ,fresh4 ,dry4 ---------------------------------------- --------- per cent4 per cent4 ,fat #dii #edj ,starch and starch-sugar #bd #be ,theobromine #cc #cf ,asparagine traces 44 ,albumin #aji #aah gum #bd #be ,tartaric acid #cd #cg ,tannin #jb #jb ,soluble cellulose #ajf #aae ,ash #dj #dd ,water #gf 44 ,undetermined #ec #eh ---------------------------------------- --------- ,dr4 ,weigman#ae obtained the following results from an examination of several varieties of the shelled beans3-- ---------------------------------------- ------------------- ,water4 ,fat4 ,ash4 ,nitrogen4 ---------------------------------------- ------------------- per cent4 per cent4 per cent4 per cent4 ,machala #dig #dghj #chh #bbe ,arriba #feg #dgdd #ceb #bca ,caracas #fjj #dfci #dai #bbc ,puerto ,cabello #ega #dhgd #cid #bac ,surinam #eja #dfbf #bii #bbj ,trinidad #fjg #degd #bjd #bjd ,port au ,prince #dgc #dheh #chi #bcc ---------------------------------------- ------------------- ,the most important constituents of cocoa are the fat 7cocoa-butter71 and the alkaloid 7theobromine74 ,cocoa butter forms a whitish solid of #jigj specific gravity1 fusing at #cj1 and soluble in ether and in alcohol4 ,theobromine 7,c#g;,h#h,n#d,o#b7 crystallises in minute rhombic prisms1 which are insoluble in benzol1 but dissolve readily in boiling water and alcohol4 ,it sublimes at #agj4 ,theobromine is exceedingly rich in nitrogen1 containing over #bj per cent4 of the element4 ,in this and many other respects it bears a great resemblance to theine4 ,the proportion of mineral ash in cocoa varies from #cjf to #de per cent4 ,james ,bell#af gives the following composition of the ash of ,grenada cocoa nibs3-- ,per cent4 ,sodium chloride #jeg ,soda #jeg ,potassa #bgfd ,magnesia #aiha ,lime #dec ,alumina #jjh ,ferric oxide #jae ,carbonic acid #bib ,sulphuric acid #dec ,phosphoric acid #cibj ------ #ajjjj ------ ,the most characteristic features of the ash of genuine cocoa are its great solubility1 the small amounts of chlorine1 carbonates1 and soda1 and the constancy of the proportion of phosphoric acid contained4 ,bell has also analysed several samples of commercial cocoa4 ,the following will serve to illustrate their general composition3-- ,per cent4 ,moisture #die ,fat #bdid ,starch 7added7 #aiai ,sugar 7added7 #bcjc ,non-fatty cocoa #bghi ------ #ajjjj ------ ,per cent4 ,nitrogen #bbd ,ash #aeb ,cocoa1 soluble in cold water #caff ,ash in portion soluble in cold water #aag ,the comparatively low percentage of ash contained in prepared cocoas and chocolate1 is of use in indicating the amount of real cocoa present in such mixtures4 ,a large proportion of the mineral constituents of cocoa are dissolved by directly treating it with cold water4 ,wanklyn obtained in this way from genuine cocoa-nibs #fgf per cent4 organic matter1 and #baf per cent4 ash1 the latter chiefly consisting of phosphates2 a commercial cocoa gave1 extract1 #dfjd per cent42 ash1 #ajd per cent4 ,the most common admixtures of cocoa and chocolate1 are sugar and the various starches4 ,the addition of foreign fats1 chicory1 and iron ochres1 is also sometimes practised4 ,since prepared cocoas are generally understood to contain the first-named diluents1 their presence can hardly be considered an adulteration1 if the fact is mentioned upon the packages4 ,many varieties of the cocoas of commerce will be found to be deficient in cocoa-butter1 a considerable proportion of which has been removed in the process of manufacture4 ,this practice is also claimed to be justifiable1 the object being to produce an article unobjectionable to invalids1 which is not always the case with pure cocoa4 ,in the analysis of cocoa the following estimations are usually made3-- ,theobromine4--#aj grammes of the sample are first repeatedly exhausted with petroleum-naphtha4 ,the insoluble residue is mixed with a small quantity of paste1 prepared by triturating calcined magnesia with a little water1 and the mixture evaporated to dryness at a gentle heat4 ,the second residue is boiled with alcohol and the alcoholic solution of theobromine filtered and evaporated to dryness in a tared capsule4 ,it is then purified by washing with petroleum-naphtha and weighed4 ,bell has verified the existence in cocoa of a second alkaloid1 distinct from theobromine1 which crystallises in silky needles very similar to theine4 ,fat4--,the proportion of fat is readily determined by evaporating to dryness the petroleum-naphtha used in the preceding estimation4 ,as already stated1 it is generally present in a proportion of #ej per cent4 in pure cocoa2 the amount contained in prepared soluble cocoas being often less than #be per cent4 ,the ,english minimum standard is #bj per cent4 ,ash4--,the ash is determined by the incineration of a weighed portion of the sample in a platinum dish4 ,in prepared cocoas and chocolates1 the proportion of ash is considerably lower than in pure cocoa4 ,it is of importance to ascertain the amount of ash soluble in water 7the proportion in genuine cocoa is about #ej per cent471 and especially the quantity of phosphoric acid contained4 ,assuming that prepared cocoa contains #ae per cent4 of ash1 of which #jf per cent4 consists of phosphoric acid1 and allowing that pure cocoa contains #ji per cent4 of phosphoric acid1 ,blyth adopts the following formula for calculating the proportion of cocoa present in the article3-- 7#f #ajj7 _/ #i #ffff per cent4 ,starch4--,a convenient method for estimating the starch is to first remove the fatty matter of the cocoa by exhaustion with petroleum-naphtha1 and then boil the residue with alcohol4 ,the remaining insoluble matter is dried1 and afterwards boiled until the starch becomes soluble4 ,it is next again boiled for several hours with a little dilute sulphuric acid1 after which the solution is purified by addition of basic plumbic acetate4 ,the liquid is then treated with sulphuretted hydrogen1 in order to remove the lead1 and the sugar contained in the filtered solution is determined by means of ,fehling's solution1 and calculated to terms of starch4 ,the proportion of starch normally present in cocoa is to be deducted from the results thus afforded4 ,the variety of starch contained in cocoa differs in its microscopic appearance from the starches most frequently added4 ,sugar4--,the sugar may be determined by evaporating the alcoholic solution obtained in the preceding process1 and then subjecting the residue to the same method of procedure4 ,the proportion of woody fibre in cocoa can be approximately estimated by the method of ,henneberg and ,stohman1#ag which consists in extracting the fat with benzole1 boiling the remaining substances for half an hour1 first with #abe per cent4 sulphuric acid1 then with #abe per cent4 solution of potassium hydroxide4 ,the residue is washed with alcohol and with ether1 and its weight determined4 ,unwashed cocoa-berries1 when treated in this manner1 gave from #b to #c per cent4 of cellulose1 while cocoa husks furnished from #aj to #af per cent4 ,the presence of chicory in soluble cocoa and chocolate is easily recognised by the dark colour of the extract obtained1 upon digesting the suspected sample with cold water2 ochres and other colouring matters are detected by the reddish colour of the ash as well as by its abnormal composition4 ,the addition of foreign fats to chocolates is stated to be occasionally resorted to4 ,the melting point of pure cocoa-butter varies from #cj to #cc4 ,the identification of foreign fats can sometimes be accomplished by means of their higher melting point1 and by an examination of the separated fat1 according to ,koettstorfer's method 7see p4 #ga74 ,the table following gives the melting points of various fats1 and the number of milligrammes of ,k7,,oh7 required for the saponification of one gramme of the same4 ---------------------------------------- ------------- m4g4 ,k7,,oh7 ,fat4 ,melting point4to saponify one gramme4 ---------------------------------------- ------------- ,cocoa-butter #cj to #cc #aih to #bjc ,arachidis oil 44 #aiac ,sesam oil 44 #aijj ,cotton-seed and olive oil 44 #aiag ,almond oil 44 #aide ,palm oil #ce to #cf #bjbe ,lard #cb #cc #aiee ,mutton tallow 7fresh7 #dbe #de 44 ,mutton tallow 7old7 #dce #aife ,bone fat #ba to #bb #aijj ,beeswax #fc 44 ---------------------------------------- ------------- ,other tests have also been suggested for the detection of foreign fats in cocoa-butter3-- 7a7 ,treat the fat with two parts of cold ether2 pure cocoa-butter dissolves1 forming a clear solution1 whereas in presence of tallow or wax a cloudy mixture is obtained4 7b7 ,dissolve #aj grammes of the suspected fat in benzole1 and expose the solution to a temperature of #j4 ,by this treatment a separation of pure cocoa-butter in minute grains is produced4 ,the liquid is now heated to #add1 when the cocoa-fat will re-dissolve to a transparent solution1 while the presence of tallow will be recognised by the turbid appearance of the liquid4 ,,footnotes3 #ad ,jahresberichte1 #ahhc1 p4 #ajjb4 #ae ,agrikulturchemische ,versuchstation1 in ,mnster4 #af ,op4 cit4 #ag ,repert4 f4 ,analyt4 ,chemie1 #ahhd1 p4 #cde4 ,,milk4 ,owing to the very important sanitary relations of milk as a model food1 the subject of its sophistication has during the past ten years received particular notice at the hands of the food-chemist4 ,the investigations of our public sanitary authorities have shown that milk adulteration is exceedingly common4 ,it is stated upon good authority that until quite recently 7#ahhc7 the #abj millions of quarts of milk annually brought into ,new ,york city were intentionally diluted with #dj millions of quarts of water1 the resulting product rivalling in richness the famous compound once lauded by the philanthropic ,squeers4 ,the results of the examination of milk instituted by the ,new ,york ,state ,board of ,health are given below1 in which1 however1 the specimens of skimmed milk are not included3-- ---------------------------------------- ------------------- ,year4 ,number of ,samples ,number showing ,per cent4 of tested4 addition of ,water4 ,adulterated4 ---------------------------------------- ------------------- #ahhj #aead #afg #aaj #ahha #aaaj #ea #df #ahhb #agge #abj #fg ---------------------------------------- ------------------- ,from ,october #ahhc to ,march #ahhd1 of #bda samples of milk examined by the ,public ,analyst of ,eastern ,massachusetts1 #bacg per cent4 were watered2 of #aaij samples tested during the year #ahhd1 #gij were watered4#ah ,over #gc per cent4 of the milk supplied to the city of ,buffalo in #ahhe was found to be adulterated4 ,a very marked improvement in the quality of the milk received in ,new ,york city has taken place since the appointment of a ,state ,dairy ,commissioner 7#ahhd74 ,under the direction of this official the metropolitan milk supply has been subjected to a most rigid inspection1 and with very satisfactory results4 ,during the years #ahhd and #ahhe nearly #de1jjj samples of milk were examined4 ,a very common sophistication practised upon milk consists in the partial or complete removal of its cream4 ,this process of skimming is conducted at establishments called 8creameries10 of which sixty-three were formerly known to send their impoverished product to ,new ,york city4 ,the ,state ,dairy ,commissioner has likewise accomplished much towards stopping this form of adulteration4 ,milk is the secretion of the mammary glands of female mammalia4 ,it is an opaque liquid1 possessing a white1 bluish-white1 or yellowish-white colour1 little or no odour1 and a somewhat sweetish taste4 ,at times it exhibits an amphigenic reaction1 i4 e4 it turns red litmus blue and blue litmus red4 ,from the examination of nearly one thousand cows in the ,states of ,new ,york1 ,new ,jersey1 and ,connecticut1 the minimum specific gravity of milk was found to be #ajbij1 the maximum being #ajcid4 ,the opacity of milk is only apparent1 and is due to the presence of fatty globules held in suspension2 these under the microscope are seen to be surrounded by a transparent liquid4 ,upon allowing milk to remain at rest for some time it experiences two changes4 ,at first1 a yellowish-white stratum of cream rises to the surface1 the lower portion becoming bluish-white in colour and increasing in density4 ,if this latter is freed from the cream and again set aside1 it undergoes a further separation into a solid body 7curd71 and a liquid 7whey74 ,this coagulation of the curd 7caseine7 is immediately produced by the addition of rennet1 and of many acids and metallic salts4 ,the essential ingredients of milk are water1 fat1 caseine1 sugar 7lactose71 and inorganic salts4 ,the following table1 collated by ,mr4 ,edward ,w4 ,martin1#ai exhibits the results obtained by numerous authorities from the analysis of pure cow's milk3-- ---------------------------------------- ------------------------- ,authority or ,number ,total ,solids ,analyst4 of ,water4solids4,fat4 not ,sugar4,caseine4,salts4 cows4 fat4 ---------------------------------------- ------------------------- p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,james ,bell #baf #hgag #abhc #chc #ijj 44 44 #jga ,james ,bell #bd #hfgh #acbb #dab #iaj 44 44 #jgb dairies ,c4 ,estecourt #bb #hgbf #abgd #ccg #icg 44 44 44 dairies ,j4 ,carter ,bell #ahc #hfdj #acfj #cgj #iij 44 44 #jgf ,j4 ,cameron #db #hfec #acdg #djj #idg 44 44 44 ,c4 ,cameron #dj #hgjj #acjj #djj #ijj #dbh #daj #jfb ,c4 ,cameron #ajj #hfge #ache #dfj #ibe 44 44 44 ,fleischmann #abj #hggh #abbb #cbj #ijb 44 44 44 and ,veith ,veith #fj #hgbj #abhj #caj #igj 44 44 44 ,veith #iabj #hfig #acjc #ceb #iea 44 44 44 ,wanklyn ,average#hgej #abej #cbj #icj 44 44 44 ,a4 ,wynter #hfhg #acac #cej #ifc 44 44 44 ,blyth ,marchand #hgae #abhe #cee #icj 44 44 44 ,henry and #hgjb #abih #cac #ihe #dgg #ddh #jfj ,chevalier ,vernois #hfdj #acfj #cfjajjj 44 44 44 ,becquerel ,payen #hffj #acdj #cej #iij 44 44 44 ,o4 ,c4 ,wiggin #eh #heib #adjh #djaajjg #dbi #dii #jgi ,e4 ,calder #bg #hgbc #abgg #ccb #ide 44 44 44 ,sharpless #cd #hehe #adae #dfb #iec #dhb #djf #jfe ,haidlen ,average#hgcj #abgj #cjj #igj 44 44 44 ,letherby #hfjj #adjj #cijajaj #ebj #daj #jhj ,j4 ,knig #hgcj #abgj #cjj #igj #ejj #djj #jgj ,boussingault #hgdj #abfj #daj #hej #eaj #cbj #jgj ,muspratt #hfdc #aceg #ddc #iad #dgc #cgd #jfg ,dieulafait #hgfd #abcf #caa #ibe #dbb #dah #jhe ,gorup-,bezanez #hegj #adcj #dca #iii #djd #edj #jee ,brinton #hfjj #adjj #dej #iej #cej #eej #jgj ,chandler #agjj #hgde #abee #chc #hgb 44 44 44 qts4 ,newton ,average#hgej #abej #cej #ijj 44 44 44 ,bartley #hgej #abej #cej #ijj 44 44 44 ,white #hgej #abej #cej #ijj 44 44 44 ,waller #hgej #abej #cbj #icj 44 44 44 ,babcock #heec #addg #eji #ici #eae #ceg #jfg ,church #hfcj #acgj #cgjajjj #eaj #daj #jhj ,edward ,smith #hfdj #acfj #cfa #iij #chj #eeb #jff ,martin #hfej #abej #cbj #icj 44 44 #jfg ---------------------------------------- ------------------------- ,mr4 ,martin obtained the following results from the examination of cream separated by centrifugal force1 and of skimmed milk3-- ---------------------------------- ,cream4 ,skimmed ,milk4 ---------------------------------- per cent4 per cent4 ,water #ebba #ijcd ,fat #daaf #jae ,sugar #caa #cih ,caseine #cdj #dhj ,salts #jab #jgh ---------------------------------- ,the proportion of mineral constituents in milk usually ranges between #jg and #jh per cent4 ,the average composition of milk ash is as follows3#bj-- ,per cent4 ,potassa #bde ,soda #aaj ,lime #bbe ,magnesia #bf ,ferric oxide #jc ,phosphoric anhydride #bfj ,sulphuric anhydride #aj ,chlorine #aef ----- #ajceba ,the tabulation below gives the composition of human milk and the milk of various animals3-- ---------------------------------------- ----------------------- ,specific,water4 ,milk ,fat4 ,caseine4 ,milk ,inorganic ,gravity4 ,solids4 ,sugar4 ,salts4 ---------------------------------------- ----------------------- p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,white woman #ajcae #hghjfabaid #djba #cebc #dbfe #jbh ,coloured woman 44 #hfcd #acff #djc #ccb #ega #jfa ,mare #ajcaj #iacaj #ifij #ajee #aiec #fbhe #jcig ,goat #ajcbc #hfcf #acfd #dcf #dgj #djj #jfb ,ewe #ajchj #hbid #agjj #fig #edj #cfc #jig ,sow #ajddj #hahj #ahbj #fjj #ecj #fjg #jhc ,canine #ajcfj #ggbf #bbgd #ajfd #iba #bdi #jdd ,ass #ajccj #iaie #hje #jaa #ahb #fjh #jcd ,camel #hfid #acjf #bij #cfg #egh #jff _/ ,hippopotamus 44 #ijdc #ieg #dea #ddj #jaa ,elephant 44 #fffigcccjc #bbjgj #cbab #gcib #jfbi ,porpoise 44 #daaa #ehhi #dehj #aaai #acc #jeg ,cat 44 #hafb #ahch #ccc #iee #dia #jeh ,llama 44 #hiee #ajde #cae #jij #efj #jhj ---------------------------------------- ----------------------- ,several varieties of preserved and condensed milk have1 for a number of years1 been placed upon the market4 ,the composition of the best-known brands of these preparations is as follows3-- ,,preserved ,,milk4 ---------------------------------------- ------------------------ ,cane and ,brand4 ,water4 ,fat4 ,milk ,caseine4 ,salts4 ,sugar4 ---------------------------------------- ------------------------ p4c4 p4c4 p4c4 p4c4 p4c4 ,alderney #cjje #ajjh #dfja #abjd #ahb ,anglo-,swiss 7,american7 #bidf #haa #ejda #ajbb #ahj 7,english7 #bghj #hbd #eajg #ajhj #bji 7,swiss7 #beea #hea #ecbg #ajga #bjj ,eagle #bgcj #ffj #dddg #ajgg #ahf ,crown #bidd #ibg #dibf #ajaa #aib ---------------------------------------- ------------------------ ,,condensed ,,milk4 ---------------------------------------- ------------------------ ,cane and ,brand4 ,water4 ,fat4 ,milk ,caseine4 ,salts4 ,sugar4 ---------------------------------------- ------------------------ per cent4per cent4per cent4per cent4per cent4 ,american #ebjg #aejf #afig #adbf #bhj ,new ,york #efga #adac #acih #acah #bjj ,granulated ,milk ,co4 #eedc #acaf #adhd #adjd #bec ,eagle #efja #adjb #adjf #acij #bja ---------------------------------------- ------------------------ ,,analysis4 ,the principal adulterations of milk 7watering and skimming71 are detected by taking its specific gravity1 and making quantitative determinations of the total milk solids1 the fat1 and the milk solids not fat4 ,of these criteria1 the last-mentioned is the most constant and reliable4 ,physical ,examination4 a4 ,specific ,gravity4--,the instrument employed by the ,new ,york health inspectors for testing milk is a variety of the hydrometer1 termed the lactometer1 and its use1 which is based upon the fact that under ordinary conditions watered milk possesses a decreased density1 is certainly of great value as a preliminary test4 ,the ,board of ,health lactometer indicates specific gravities between #ajjj 7the density of water7 and #ajcdh4 ,on its scale #ajj represents the specific gravity of #ajbi 7taken as the minimum density of genuine milk71 and #j represents the density of water2 the graduations are extended to #abj1 equivalent to a specific gravity of #ajcdh4 ,in taking an observation with the lactometer1 the standard temperature of #ae should be obtained1 and the colour and consistency of the milk noted4 ,if these latter properties indicate a dilution of the sample1 and the instrument sinks below the #ajj mark1 it is safe to assume that the milk has been watered4 ,the scale is so constructed that the extent of the dilution is directly shown by the reading1 e4 g4 if the lactometer sinks to #gj the sample contains #gj per cent4 of pure milk and #cj per cent4 of water4 ,as the standard of specific gravity 7#ajbi7 selected for the #ajj mark of the lactometer is the minimum density of unwatered milk1 it is evident that the readings of the instrument will almost invariably indicate an addition of water less than has actually taken place4 ,it would therefore appear that1 under normal circumstances1 the standard adopted by the ,new ,york ,board of ,health errs on the side of too much leniency toward the milk dealer4 ,cream being lighter than water1 a sample of skimmed milk will possess a greater specific gravity than the pure article1 and it is possible to add from #aj to #bj per cent4 of water to it and still have the resulting admixture stand at #ajj when tested by the lactometer4 ,vehement attempts have been made in court and elsewhere to impeach the accuracy of the indications afforded by the lactometer4 ,these have been mainly founded upon the fact that a sample of milk unusually rich in cream will have a lower density than a poorer grade1 so that it is quite possible that milk of very superior quality may show a gravity identical with that of a watered specimen4 ,great stress has been laid upon this by the opponents of the measures to control milk adulteration adopted by the public sanitary authorities4 ,they have contended that a chemical analysis should be made4 ,recourse to this method would1 however1 involve a greater amount of time than it is usually practicable to devote to the examination of the numerous samples daily inspected2 moreover1 the process is resorted to whenever the indications of the lactometer leave the inspector in doubt4 ,with the exercise of ordinary intelligence this contingency seldom arises1 as the proportion of cream required to reduce the specific gravity to that of a watered sample would be more than sufficient to obviate any danger of mistaking the cause of the decreased density4 ,in this connection it should be stated1 that the average lactometric standing of about #bj1jjj samples of milk1 examined by the ,new ,york ,state ,dairy ,commissioner in the year #ahhd1 was #aaj1 equivalent to a specific gravity of #ajcai4 ,the following table shows the value of lactometer degrees in specific gravity3-- ,,value ,,of ,,lactometer ,,degrees ,,in ,,specific ,,gravity4 ---------------------- ,lactometer4 ,gravity4 ---------------------- #j #ajjjjj #a #ajjjbi #b #ajjjeh #c #ajjjhg #d #ajjaaf #e #ajjade #f #ajjagd #g #ajjbjc #h #ajjbcb #i #ajjbfa #aj #ajjbij #aa #ajjcai #ab #ajjcdh #ac #ajjcgg #ad #ajjdjf #ae #ajjdce #af #ajjdfd #ag #ajjdic #ah #ajjebb #ai #ajjeea #bj #ajjehj #ba #ajjfji #bb #ajjfch #bc #ajjffg #bd #ajjfif #be #ajjgbe #bf #ajjged #bg #ajjghc #bh #ajjhab #bi #ajjhda #cj #ajjhgj #ca #ajjhii #cb #ajjibh #cc #ajjieg #cd #ajjihf #ce #ajajae #cf #ajajdd #cg #ajajgc #ch #ajaajb #ci #ajaaca #dj #ajaafj #da #ajaahi #db #ajabaj #dc #ajabdg #dd #ajabgf #de #ajacje #df #ajaccd #dg #ajacfc #dh #ajacib #di #ajadba #ej #ajadej #ea #ajadgi #eb #ajaejh #ec #ajaecg #ed #ajaeff #ee #ajaeie #ef #ajafbd #eg #ajafec #eh #ajafhb #ei #ajagaa #fj #ajagdj #fa #ajagfi #fb #ajagih #fc #ajahbg #fd #ajahef #fe #ajahhe #ff #ajaiad #fg #ajaidc #fh #ajaigb #fi #ajbjja #gj #ajbjcj #ga #ajbjei #gb #ajbjhh #gc #ajbaag #gd #ajbadf #ge #ajbage #gf #ajbbjd #gg #ajbbcc #gh #ajbbfb #gi #ajbbia #hj #ajbcbj #ha #ajbcdi #hb #ajbcgh #hc #ajbdjg #hd #ajbdcf #he #ajbdfe #hf #ajbdid #hg #ajbebc #hh #ajbeeb #hi #ajbeha #ij #ajbfai #ia #ajbfci #ib #ajbffh #ic #ajbfig #id #ajbgbf #ie #ajbgee #if #ajbghd #ig #ajbhac #ih #ajbhdb #ii #ajbhga #ajj #ajbijj #aja #ajbibi #ajb #ajbieh #ajc #ajbihg #ajd #ajcjaf #aje #ajcjde #ajf #ajcjgd #ajg #ajcajc #ajh #ajcacb #aji #ajcafa #aaj #ajcaij #aaa #ajcbai #aab #ajcbdh #aac #ajcbgg #aad #ajccjf #aae #ajccce #aaf #ajccfd #aag #ajccic #aah #ajcdbb #aai #ajcdea #abj #ajcdhj --------------------- ,chemical ,examination4 b4 ,water1 ,total ,solids1 and ,ash4--,five grammes of the fresh milk are weighed in a tared platinum dish1 having a flat bottom1 which is placed on a water-bath1 where it is allowed to remain for about three hours4 ,it is then transferred to a water-oven1 and the dish is subsequently weighed1 from time to time1 until the weight becomes constant4 ,the loss in weight is the water present2 the difference between the weight of the platinum capsule and its weight with the remaining contents gives the amount of total solids1 which1 in milk of good quality1 should not be under #ab per cent4 ,the inorganic salts 7ash7 can now be determined by carefully incinerating the residual contents of the capsule4 ,too high a temperature is to be avoided in this process1 in order to prevent the fusion of the ash1 which should1 however1 be ignited until it shows a greyish-white colour4 ,the amount of ash in genuine milk ranges from #jgj to #jhj per cent4 ,the addition of water naturally decreases this proportion as well as that of the total milk-solids4 c4 ,fat1 ,milk ,solids not ,fat1 ,caseine1 and ,milk ,sugar4--,an approximate estimation of the fat in milk was formerly made by the use of the creamometer4 ,this instrument consists simply of a long glass tube1 provided at its upper end with a scale4 ,the milk under examination is introduced into the tube and allowed to remain at rest for about #bd hours1 or until the stratum of cream has completely collected upon its surface2 the quantity is then read off by means of the attached scale4 ,the results afforded by the creamometer are1 however1 far from reliable4 ,cream is really milk rich in fat1 caseine1 etc41 and the quantitative relation it bears to the true amount of fat present is not always a direct one4 ,a recent form of lactoscope1 devised by ,feser1 is less objectionable1 and is in very general use for the rapid estimation of fat in milk4 ,it consists essentially of a glass cylinder1 provided with two scales1 one being graduated into c4c41 the other1 into percentages of fat4 ,in the lower end of the instrument is a contraction1 in which is placed a cylindrical piece of white glass1 graduated with well-defined black lines4 ,in using the lactoscope1 #d c4c4 of the milk are introduced into the instrument by means of a pipette1 and water is gradually added1 with shaking1 until the black marks on the small white cylinder become just visible4 ,upon now referring to the c4c4 scale1 the quantity of water used to effect the necessary dilution is ascertained1 and the corresponding percentage of fat in the sample is indicated by the percentage scale4#bb ,in the gravimetric determination of the fat 7butter71 #aj grammes of the milk are put into a tared platinum dish1 containing a weighed amount of dry sand4 ,the milk is evaporated as previously directed1 the mixture being constantly stirred with a small platinum spatula4 ,the residue is repeatedly treated with warm ether or petroleum naphtha of #gj ,b41 and the solutions poured upon a small filter4 ,the several filtrates are collected in a tared beaker1 and cautiously evaporated1 until constant weight is obtained4 ,this will give the amount of fat4 ,the undissolved residue remaining in the platinum capsule1 or the difference between the quantity of fat and that of the total milk-solids1 affords the proportion of milk solids not fat contained1 which1 in unadulterated milk1 should amount to #i per cent4 ,it has been determined by experiment1 that every percentage of milk-solids not fat1 increases the specific gravity of milk #jjjcge1 whereas each percentage of fat decreases the gravity #jjjaj1 and the proportion of solids not fat can be calculated from the data afforded by the lactometer and ,feser's lactoscope by means of the formula3-- 7,s - ,a7 _/ #jjjcge1 where ,s is the specific gravity of the milk1 as shown by the lactometer1 and ,a is the remainder obtained upon multiplying the percentage of fat indicated by the lactoscope by #jjja and subtracting the residue from #ajjjj4 ,the residue remaining after the extraction of the fat is treated with warm water containing a few drops of acetic acid1 or with dilute 7#hj per cent47 alcohol1 in order to remove the sugar4 ,the residue is dried until it ceases to decrease in weight1 and is then weighed4 ,the difference between the original weight of the sand and the weight of the sand and residue combined represents approximately the amount of caseine 7albuminoids7 present4 ,as this contains a certain proportion of ash it is to be subsequently ignited1 and the ash obtained deducted from the first weight4 ,the alcoholic sugar solution is evaporated to dryness and weighed4 ,the residue is then incinerated and the weight of ash is subtracted4 ,the difference is the amount of milk sugar contained4 ,the sugar may likewise be determined by means of ,fehling's solution 7see pp4 #cg1 #aaa74 ,about #ej c4c4 of the milk is warmed with a small quantity of acetic acid to precipitate the caseine1 which is removed by filtration1 and the filtrate diluted to #ejj c4c42 the test is then applied4 #aj c4c4 of the copper solution represents #jjfg gramme of milk sugar4 ,the sugar in milk can also be estimated by the polariscope 7see under ,sugar1 p4 #aab74 ,in case the ,ventzke-,scheibler instrument is used1 #fecf grammes of the sample are weighed out and introduced into a #ajj cc4 flask2 about #e cc4 of plumbic basic acetate solution is added1 and the liquid is well shaken1 and then allowed to stand at rest for a few minutes4 ,it is next filtered1 its volume made up to the #ajj cc4 mark1 and the #bj cm4 tube filled and the reading made2 this divided by #b gives the percentage of sugar in the milk4 ,mr4 ,a4 ,adams#bc has recently proposed a method of milk analysis which consists in first placing #e cc4 of the sample in a tared beaker1 and then introducing a weighed paper coil made of blotting paper from which all fatty matter has previously been removed by washing with ether4 ,as soon as the milk is completely absorbed1 the paper coil is removed and dried at #ajj4 ,the increase of weight gives the amount of total solids4 ,the fat is next extracted by petroleum naphtha or ether1 and its weight determined4 ,the proportion of solids not fat is ascertained by again drying and weighing the exhausted coil4 ,the standards adopted by the ,english ,society of ,public ,analysts for pure milk1 are3-- ,per cent4 ,specific gravity #ajcj ,ash #jgj ,solids not fat #ijj ,fat #bej ,total solids #aaej ,water #hhej ,in the ,state of ,new ,york1 the legal standards for milk are that it shall not contain more than #hh per cent4 of water1 nor less than #ab per cent4 of milk solids1 and #c per cent4 of fat4 ,in ,massachusetts the law fixing a chemical standard of purity for milk reads3 8,in all cases of prosecution1 if the milk shall be shown upon analysis to contain more than #hg per cent4 of water1 or to contain less than #ac per cent4 of milk solids1 it shall be deemed1 for the purpose of this ,act1 to be adulterated40 ,the ,board of ,health of ,new ,jersey fixes the minimum amount of total solids at #ab per cent4 and the maximum amount of water at #hh per cent4 ,in ,paris1 the minimum limits for condemnation are the following3-- ,fat1 #bgj2 milk-sugar1 #dej2 caseine1 albumen1 and ash1 #dcj2 total solids1 #aaej4 ,the following proportion can be employed in the calculation of the amount of pure milk 7x7 contained in a suspected sample3-- ,from the total solids3-- #abe3 total solids found #ajj 3 x4 ,from the solids not fat3-- #icj3 solids not fat #ajj 3 x4 ,from the sugar3-- #ddj3 sugar found #ajj 3 x4 ,from the specific gravity3-- #ajcj 3 sp4 gr4 #ajj 3 x4 ,in most cases the determination of the total milk-solids and the fat 7the difference being the solids not fat7 furnishes all the data required for determining the amount of watering which a sample of milk has undergone4 ,the ,society of ,public ,analysts use #i as the average percentage of solids not fat in pure milk 7which is generally considered as too low7 and adopt the formula3-- #ajj_/i ,s x1 in which x represents the percentage of genuine milk1 and ,s the solids not fat4 ,,plate ,,iv4 ,illustration3 ,cream #dbj4 ,illustration3 ,cows ,milk #dbj4 ,,artotype4 ,e4 ,,bierstadt1 ,n4 ,y4 ,in skimmed milk the percentage of fat removed 7x7 can be ascertained by the formula3-- 7#be7 _/ 7#ij7 ,s - f x1 in which ,s solids not fat1 and f the fat found4 ,in case the sample has been subjected to both skimming and watering1 the water added 7x7 can be calculated from the formula#bd3-- #ajj - 7#ajj #be7 _/ #i ,s - f x4 ,the addition of mineral salts to milk is detected by the increased proportion of ash found2 the presence of an abnormal amount of common salt by the high proportion of chlorine present in the ash1 which in pure milk should never exceed #jad per cent4 ,the use of sodium bicarbonate1 borax1 etc41 is also detected by the analysis of the ash4 ,glycerine1 salicylic acid1 flour1 and starch1 if added1 can be extracted from the milk-solids and their identity established by the usual characteristic reactions4 ,the microscope is of great service in the determination of the quality of milk1 and especially in the detection of the presence of abnormal bodies1 such as pus1 colostrum cells1 and blood4 ,in pure cow's milk the globules are in constant motion2 their usual size is #a_/ejjj of an inch1 but this depends upon the nature of the food used4 ,plates ,,iv4 and ,v41 which represent cream1 pure milk1 skimmed milk1 and milk containing colostrum cells1 were taken from photo-micrographic negatives furnished through the kindness of ,mr4 ,martin4 ,numerous cases of severe illness have from time to time been developed by the use of milk which was apparently free from any of the usual adulterants4 ,in a recent issue of the #8,philadelphia ,medical ,news' 7,sept4 #ahhf7 an instance of wholesale milk poisoning at ,long ,branch is described1 and the results reached by a careful study of the epidemic are given4 ,it was demonstrated that warm milk1 fresh from the cow1 if placed in closed cans under conditions which retarded the dissipation of its heat1 may suffer fermentation resulting within a few hours in the genesis of a sufficient quantity of a poisonous ptomaine 7termed tyrotoxicon7 to produce dangerous toxic effects in those drinking it4 ,tyrotoxicon was isolated from the milk1 and obtained in needle-shaped crystals1 which reduced iodic acid and gave a blue coloration when treated with potassium ferricyanide or ferric chloride4 ,prof4 ,victor ,c4 ,vaughan#be discovered the same alkaloid in poisonous cheese1 and has also detected its presence in ice-cream that had been the cause of sickness4 ,in this connection it is of importance to note that the addition of gelatine to ice-cream is occasionally practised3 in case this substance is used while in a state of incipient decomposition1 the danger of the bacteria and other organisms present subsequently resuming activity is considerable4 ,it has been repeatedly and conclusively demonstrated that milk from cows affected with tuberculosis and other complaints1 is capable of propagating the seeds of disease1 especially in children4 ,the presence of impure water in milk constitutes another source of danger4 ,a test based upon the fact that water which has received sewage contamination often contains nitrites1 is applied by first coagulating the suspected milk with acetic acid1 then filtering and adding to the filtrate a few cc4 of an equal mixture of sulphanilic acid and naphthylamine sulphate1 when1 in presence of nitrites1 a rose-red colour will be produced4 ,,plate ,v4 ,illustration3 ,skimmed ,cows ,milk #dbj4 ,illustration3 ,colostrum in ,cows ,milk #dbj4 ,,artotype4 ,e4 ,,bierstadt1 ,n4 ,y4 ,,footnotes3 #ah ,in #ahhe1 out of #bjbd samples tested1 #hhj fell below the standard of #ac per cent4 total solids4 #ai ,second ,annual ,report of the ,new ,york ,state ,dairy ,commissioner1 #ahhf4 #bj ,dammer's #8,lexikon der ,verflschungen1' #ahhg1 p4 #eib4 #ba #cej per cent4 should be deducted for chlorine and oxygen4 #bb ,for description of the 8,lactocrete10 see #8,analyst1' ,jan4 #ahhg4 #bc #8,analyst1' x4 pp4 #df-ed4 #bd ,blyth4 #be 8,ein ,ptomain aus giftigem ,kse10 ,zeit4 f4 ,phys4 ,chem41 x4 p4 #b1 #ahhf4 ,,butter4 ,butter is the fat of milk1 containing small proportions of caseine1 water1 and salt 7the latter mostly added71 and possessing a somewhat granular structure4 ,in its preparation the fat-globules of cream are made to coalesce by the process of churning1 and are removed from the residual buttermilk4 ,its colour1 due to lactochrome1 varies from white to yellow1 according to the breed and food of the cow4 ,the fatty constituents of butter are butyric1 caproic1 caprylic1 capric1 myristic1 palmitic1 stearic1 and oleic acids1 which are combined with glycerine as ethers2 the first four are soluble in hot water1 the remainder insoluble4 ,it is very probable that butter fat is composed of complex glycerides1 i4 e4 tri-acid 7presumably oleic1 palmitic1 and butyric7 ethers1 of the following character3-- ,o4,c#d ,h#g,o ,c#c ,h#e ,o4,c#af;,h#ca,o ,o4,c#ah;,h#cc,o ,the table on p4 #fd exhibits a summary of the results obtained by various chemists by the analysis of numerous specimens of genuine butter4 ,dr4 ,elwyn ,waller found the following variations in the constituents of pure butter3--,fat1 from #hc to #he2 water1 from #h to #aj2 curd1 from #a to #c2 salts1 from #c to #e per cent4 ,butter fat fuses at #bh to #cg1 and at #cgg its specific gravity ranges from #jiabjj to #jiadjj4 ,the most common adulterations of butter consist in the addition of water1 salt1 colouring matters1 and various foreign fats 7notably oleomargarine74 ,the first two admixtures are easily recognised by the proximate analysis2 the detection of the last sophistication involves a somewhat elaborate examination of the fatty constituents of the butter4 ---------------------------------------- --------------------------- ,no4 ,water4 ,fats4 ,analyst4 of -------------------------------------- ,samples4 ,max4 ,min4 ,avg4 ,max4 ,min4 ,avg4 ---------------------------------------- ----------------------- p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,knig #abc #ceab #eej #addi #hebe #gfcg #hcbg ,bell #aag #bjge #dae #adb 44 44 44 ,hassall #dh #aedc #dah 44 #ific #fggb 44 #bhf #hdh 44 #ific #fggb 44 ,angell and ,hehner #cj #afj #fd 44 #ijb #gfd 44 ,wanklyn #ej #bdi #hf 44 44 44 44 ,caldwell #bf #cjge #ajde 44 44 44 44 ,ellis #ab #aje #di 44 #hig #hjh 44 ,larue #ab #afe #hj 44 #hfi #giad 44 ,fleischman fresh 44 44 44 #ahj 44 44 #hjj salt 44 44 44 #abj 44 44 #hce ,blyth #e #abihd #heh 44 #hgbbc #hbfdc #hede ,schacht #h #ijj #abe 44 #ihjj #hgjj 44 ---------------------------------------- ----------------------- ---------------------------------------- ---------------------- ,curd4 ,salts4 ,analyst4 ---------------------------------------- -- ,max4 ,min4 ,avg4 ,max4 ,min4 ,avg4 ---------------------------------------- ------------------ p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,knig #dgg #jbe #abi #efe #jjh #jie ,bell #djb 44 #ab #aejh #je 44 ,hassall 44 44 44 #bia #jc 44 44 44 44 #hbd #aec 44 ,angell and ,hehner #ea #aa 44 #he #jd 44 ,wanklyn 44 44 44 #ajg #ja 44 ,caldwell 44 44 44 44 44 44 ,ellis #di #aa 44 #fb #ja 44 ,larue #ee #ae 44 #cfj #jd 44 ,fleischman fresh 44 44 44 44 44 #bj salt 44 44 44 44 44 #fe ,blyth #eacg #bjed #be #caea #jdbd 44 ,schacht #je 44 44 #fj #jeg 44 ---------------------------------------- ------------------ ,proximate ,analysis4 ,about five grammes of the well-averaged sample are weighed out in a tared platinum capsule1 and dried for three hours 7or until constant weight is obtained7 over a water-bath 7or over a low flame1 constantly stirring with a thermometer71 and the decrease in weight 7water7 ascertained4 ,as a rule1 the proportion of water in genuine butter varies from #h to #af per cent4 ,the residue in the capsule is then melted at a gentle heat1 and the liquid fat cautiously poured off from the remaining caseine and salt1 these latter being afterwards more completely exhausted by washing with ether4 ,upon now drying the residue1 the loss in weight will give the amount of fat present4 ,the caseine is next determined by the loss in weight obtained upon incinerating the matters left undissolved by the ether1 the remaining inorganic matter being the salt contained4 ,the proportion of fat present in genuine butter ranges from #hb to #ij per cent42 it should never be below #hj per cent4 ,the average amount of caseine is #be per cent42 greater proportions1 frequently occurring in unadulterated butter1 render it more liable to become rancid4 ,the ash should consist of sodium chloride1 with some calcium phosphate2 the amount of salt is quite variable1 but it usually ranges from #b to #g per cent4 ,the proportion of ingredients1 not fat1 in butter may be conveniently determined by melting #aj grammes of the sample in a graduated tube1 provided with a scale at its lower end1 which is narrowed1 adding #cj c4c4 of petroleum naphtha1 and shaking the mixture4 ,after standing a few hours1 the non-fatty matters collect in the lower portion of the tube1 and their volume is read off4 ,genuine butter is said to yield from #ab to #ad per cent4 7assuming each c4c4 to equal one gramme71 while adulterated specimens may show #bj per cent4 of matters not fat4 ,examination of the ,butter-fat4 ,the most common and important sophistication of butter consists in the addition of foreign fats1 embracing both animal fats 7oleomargarine and lard7 and vegetable oils 7cotton-seed1 olive1 rape-seed1 cocoa-nut1 almond1 palm1 etc474 ,of these1 oleomargarine is doubtless the most often employed4 ,oleomargarine is the more fusible portion of beef fat1 and is prepared by straining the melted fat1 allowing the oil thus obtained to stand for some time at a temperature of about #bd1 when most of the stearine and palmitine will separate out1 and cooling the remaining oil until it solidifies4 ,this is next churned with milk1 a little colouring matter 7annato7 being added1 and the product is then chilled by mixing it with ice2 salt is now added1 and the mass is finally worked up into lumps4 ,it is stated that fifteen establishments in the ,united ,states are engaged in the manufacture of oleomargarine1 the annual production in the ,state of ,new ,york alone being about #bj1jjj1jjj pounds4 ,the rapid increase in the manufacture of oleomargarine is shown by the following statistics3--,in #ahhj this country exported #ci1bcf1fee pounds of butter and #bj1jjj1jjj pounds of oleomargarine1 while in #ahhe the exportation of butter declined to #ba1fch1abh pounds1 and the exportation of oleomargarine reached nearly #ch1jjj1jjj pounds4 ,the present production is said to approximate #ej1jjj1jjj pounds per annum4 ,the most characteristic difference in the composition of genuine butter and oleomargarine consists in the greater proportion of soluble fats contained in the former4 ,this is illustrated by the following comparative analysis of the two products 7,mge ,mouris73-- ---------------------------------------- ----- ,genuine ,butter4,oleomargarine4 ---------------------------------------- ----- per cent4 per cent4 ,water #aaifh #aabjc ,solids #hhjcb #hhgig ------------------------------ #ajjjjj #ajjjjj ,solids3 ,insoluble fats #gebef #haaia ,soluble fats #gdcb #ahbc ,caseine #jahb #jfba ,salt #eafb #eafb ------------------------------ #hhjcb #hhgig ---------------------------------------- ----- ,lard is likewise occasionally used in the ,united ,states as an admixture to butter1 the product1 8lardine10 being sold either as oleomargarine-butter1 or as the genuine article4 ,dr4 ,munsell mentions a factory in ,new ,york city where the weekly output of larded butter is #ejjj pounds4 ,as a result of the efforts of the ,new ,york ,state ,dairy ,commission1 it has been estimated that the sale of imitation butter in this ,state in #ahhe suffered a decrease of about #fj per cent41 although the quantity manufactured in the ,united ,states showed an increase of #ej per cent4 ,the specific gravity and melting point of butter have been suggested as criteria for its purity2 in most cases1 however1 these determinations possess a rather limited value2 as already stated1 butter fat1 at the temperature of #cgg1 has a density ranging from #jiabjj to #jiadjj4 ,the relation between the specific gravity of a fat and the proportion of insoluble acids contained was first noticed by ,bell4 ,this is shown in the following table which refers to pure butter fat4 ,specific ,gravity ,per cent4 at #cgg4 ,insoluble ,acids #jiachb #hgdg #jiacdf #hghi #jiaccg #hgih #jiabij #hhdh #jiabhf #hheb #jiabgf #hhfb #jiabeh #hhhj #jiabdf #hijj ,the following results have been obtained by the analysis of samples of various animal fats1 and oleomargarine butter4 ---------------------------------------- ---------------------- ,specific ,gravity ,per cent4 ,fixed at #cge4 ,fatty ,acids4 ---------------------------------------- ---------------------- ,mutton suet #jijbhc #ieef ,beef suet #jijcgb #ieia ,fine lard #jijchd #ifbj ,dripping 7commercial7 #jijdef #idfg ,mutton dripping 7genuine7 #jijcig #iedh ,oleomargarine butter #jijchd #idcd #jijbcd #idhc #jijcae #iejd #jijcgi #ifbi #jijacf #iefj ---------------------------------------- -------------------- ,it will be noticed that the fats mostly used to adulterate butter are of a lower density4 ,blyth regards a gravity below #jiaa 7at #cge7 as clearly pointing to the presence of foreign fatty admixture4 ,the specific gravity determination is made by means of the areometer1 or by the gravity bottle2 numerous indirect methods have also been proposed4 ,p4 ,casamajor#bf suggests a process for distinguishing genuine butter from oleomargarine which is based upon the fact that the density of a liquid in which a body remains in equilibrium is the density of the body itself4 ,as the result of his investigations it was found that pure butter at #ae would be held in equilibrium by alcohol of #ecg per cent4 7sp4 gr4 #jibf71 and that oleomargarine would remain in equilibrium1 at the same temperature1 in alcohol of #eib per cent4 7sp4 gr4 #jije74 ,if equal volumes of alcohol of #ecg per cent4 and #eib per cent4 7i4e4 an alcohol of #efe per cent47 are taken1 and a drop of melted butter and of oleomargarine are delivered upon its surface1 the former will sink to the bottom and the latter will remain at the top1 so long as the two globules are warm and liquid4 ,in case the temperature of the alcohol is about #cj1 the butter will solidify and also rise to the top1 whereas the oleomargarine may remain liquid4 ,on now keeping the alcohol for a short time at a temperature of #ae the oleomargarine becomes opaque1 but remains at the top1 while the solidified butter will sink to the bottom4 ,if alcohol of #eib per cent4 is employed1 oleomargarine will remain at the surface and genuine butter fall to the bottom at all temperatures above #ae1 and at this temperature oleomargarine will be in equilibrium4 ,since not over #cc per cent4 of butter is usually added to oleomargarine1 it is proposed to use alcohol of #ee per cent41 and consider as oleomargarine any sample which does not sink at #ae4 ,the foregoing method can be applied quantitatively by determining the strength of the alcohol which will keep in equilibrium a drop of the fat under examination4 ,since the difference between #eib and #ecg is #ee1 the difference between the strength of the alcohol used and #ecg1 divided by #ee 7or multiplied by #jah71 will give the proportion of oleomargarine present4 ,for example1 if the globule is held in equilibrium at #ae in #eg per cent4 alcohol1 the sample contains about #fj per cent4 of oleomargarine1 for 7#eg - #ecg7 #jah #cc #jah #jeid or1 say1 #f_/aj4 ,the melting-point of butter is below that of most of its fatty adulterants2 as previously stated1 it varies from #bh to #cg4 ,the determination is made either in the ordinary manner by means of a fine tube1 or a little of the chilled sample is attached to a looped platinum wire1 placed near the thermometer-bulb1 in water which is gradually heated until fusion takes place4 ,blyth gives the following table of the melting-points of various fats3-- ,butterine #cac ,cocoa butter #cdi ,butter 7average7 #ceh ,beef dripping #dch ,veal dripping #dgg ,mixed #dbf ,lard1 from #db to #de ,ox fat1 from about #dh #ec ,mutton fat1 from about #ej #ea ,tallow #ecc ,numerous qualitative tests have been proposed by various authorities for the detection of foreign fats in butter1 of which the following are perhaps sometimes of use4 ,it should be added that the value of these tests1 when applied to mixtures1 is limited and very uncertain4 #a4 ,a little of the sample is heated in a test-tube3 pure butter froths and acquires a brownish colour2 with foreign fats there is but little foaming1 and1 although the caseine present darkens1 the liquid itself remains comparatively clear4 #b4 ,if a sample containing oleomargarine is melted and the oil burned in an ordinary lamp-wick1 a decided odour of burning tallow will be produced upon extinguishing the flame4 ,specimens of real butter1 however1 have been found to also emit a tallow-like odour4 #c4 ,the melted sample is filtered and treated with boiling ether2 pure butter fat dissolves much more readily than do lard and tallow4 ,upon adding methylic alcohol to the solution the latter fats are precipitated1 whereas pure butter will remain in solution4 #d4 ,if the filtered fat is distilled with a mixture of alcohol and sulphuric acid1 the distillate will possess the odour of butyric ether in a very marked degree1 in case it consists of butter4#bg #e4 ,the strained fat is treated with a solution of carbolic acid 7#a part acid and #aj parts water73 genuine butter dissolves to a clear solution2 beef1 mutton1 and swine fat form two layers1 the upper one becoming turbid upon cooling4 #f4 ,if the sample consists of butter or oleomargarine1 and is mixed with about ten parts of glycerine and the emulsion digested with a mixture of equal parts of ether and alcohol1 two layers of solution will be produced1 without any deposit of solid matter between them2 if1 however1 lard1 suet1 or starch is present it will become deposited between the layers4 ,it has already been mentioned that butter differs from some of its fatty adulterants in containing a considerable proportion of fatty acids which are soluble in hot water1 the acids present in most foreign fats being1 on the other hand1 almost entirely insoluble4 ,the estimation of the relative amounts of soluble and insoluble acids contained in a fat possesses therefore much importance2 indeed1 more significance attaches to this determination than to any other4 ,the processes most frequently employed in the quantitative examination of butter fat are those of ,koettstorfer1 ,hehner1 and ,reichert4 ,koettstorfer's method#bh is based upon the fact that1 as butter fat contains the fatty acids1 having a smaller molecular weight than those present in other fats1 it must contain more molecules of acid1 and will therefore require a greater amount of an alkali to effect saponication4 ,the process is executed as follows3--,one or two grammes of the filtered fat are weighed out in a narrow beaker and heated over a water-bath with about #be c4c4 of one-half normal alcoholic solution of potassium hydroxide4 ,the saponification of the fat is assisted by repeated stirring2 when it is completed the beaker is removed from the bath1 a few drops of alcoholic phenol-phthaleine added for an indicator1 and the excess of potash used titrated back with one-half normal hydrochloric acid4 ,it has been found that pure butter fat requires from #bbad to #bcbd milligrammes of potassium hydroxide for saponification4 ,the following are the number of milligrammes of alkali necessary for the saponification of one gramme of various other fats3-- mgr4 ,olive oil #aiah ,rape-seed oil #aghg ,oleomargarine #aiee ,beef tallow #aife ,lard #aiee ,mutton suet #aigj ,dripping #aigj ,taking #bbg milligrammes as the average amount of potassium hydroxide required to saponify one gramme of pure butter fat1 the following formula has been suggested for the estimation of the proportion of admixture in a suspected sample3-- 7#bbg - n7 #cag x1 in which n represents the number of milligrammes of potassium hydroxide used1 and x the percentage of foreign fat added4 ,in the ,paris ,municipal ,laboratory1 #bba milligrammes of ,k7,,oh7 are regarded as a standard for the saponification of one gramme of genuine butter4 ,cocoa-nut oil1 unfortunately1 requires a figure 7#bej mgr47 considerably above that of butter1 and it is quite possible to prepare a mixture of this oil and oleomargarine1 that by the foregoing test would show a result almost identical with that afforded by pure butter4 ,hehner's process1#bi which is often employed for the determination of the insoluble fatty acids1 is as follows3--,about #d grammes of the melted and strained sample are dissolved in #ej c4c4 of alcohol1 containing two grammes of potassium hydroxide in solution1 and the mixture is heated until complete saponification takes place4 ,the alcohol is removed by evaporation1 the residue dissolved in #bjj c4c4 of water1 and the fatty acids precipitated by adding dilute sulphuric acid to distinct acid reaction4 ,the fatty acids are next melted by heating the liquid and are then allowed to cool1 after which the insoluble acids are poured upon a tared filter and repeatedly washed with hot water until the washings cease to show acidity4 ,the filter and contents are finally cautiously dried and weighed4 ,in genuine butter the proportion of insoluble fatty acids ranges between #hfe and #hge per cent42 it should not be above #hh per cent4#cj ,oleomargarine1 lard1 mutton1 beef1 and poppy1 palm1 olive1 and almond oils contain about #iee per cent4 of insoluble acids4#ca ,the preceding process is also imperfect in not effecting the detection of cocoa-nut oil1 which affords only about #hf per cent4 of insoluble fatty acids1 and although the presence of any considerable proportion of this oil in butter would probably be indicated by the decreased melting point of the admixture1 an estimation of the soluble fatty acids is by far the most reliable means for its detection4 ,for this determination ,reichert's method#cb is eminently adapted4 ,in this process advantage is taken of the facts that the amount of soluble acids in a mixture of fat bears a direct relation to the proportion of genuine butter present1 and that1 if the aqueous solution of a saponified fat is decomposed by an acid and heated to boiling1 the greater portion of the soluble acids escape with the watery vapours and can be collected and determined in the distillate4 ,the details of this method are essentially as follows3--#b grammes of the filtered sample are introduced into an ,erlenmayer flask together with #a gramme of potassium hydroxide and #bj c4c4 of dilute 7#hj per cent47 alcohol1 and the mixture is heated over the water-bath until complete saponification is effected1 and the alcohol entirely removed4 ,the soap thus formed is dissolved in #ej c4c4 of water1 and decomposed by adding #bj c4c4 of dilute sulphuric acid 7#a3aj74 ,the flask is next connected with a ,liebig's condenser and the contents carefully distilled until #ej c4c4 have passed over4 ,the distillate is now freed from any insoluble acids possibly present by filtration2 it is then titrated with decinormal soda solution1 a few drops of litmus solution being employed as an indicator4 ,as the result of numerous tests1 it has been found that genuine butter1 when examined by the above method1 requires from #ac to #ae c4c4 of the decinormal solution4 ,the following are the number of c4c4 required by various other fats3-- ,lard #jb ,rape oil #jbe ,kidney fat #jbe ,olive oil #jc ,sesam oil #jce ,oleomargarine #jg to #ac ,cocoa-nut oil #cgj ,dr4 ,elwyn ,waller#cc modifies the foregoing method of procedure by adding #ej c4c4 of water to the contents of the flask remaining after the first distillation1 and again distilling off #ej c4c41 the process being repeated until the final distillate neutralises only #ja c4c4 of the decinormal alkali4 ,with butter fat1 it was found that the first distillate contained about #gi per cent4 of the total volatile acids present4 ,by means of this modification1 a distinction between the rate of distillation of the volatile fatty acids of different fats is possible4 ,the non-volatile acids left in the flask are washed several times with water1 in order to remove the glycerine and potassium sulphate present1 and are then dried and weighed4 ,for estimating the percentage of pure butter fat in a sample of mixed fat1 ,reichert employed the formula3 ,b #gc 7m - #jc71 in which m is the number of c4c4 of soda solution used in the titration4 ,baron ,hbl#cd has recently suggested a method for butter testing1 which is founded upon the fact that the three series of fats 7acetic1 acrylic1 and tetrolic71 unite in different proportions with the halogens 7iodine1 bromine1 and chlorine71 to form addition products4 ,iodine has been found especially well adapted to the examination of fats4 ,the standard solution employed is prepared by dissolving #be grammes of iodine in #ejj c4c4 of #ie per cent4 alcohol1 and adding to the solution a solution of #cj grammes of mercuric chloride in #ejj c4c4 of alcohol4 ,the reagent is then standardised by means of a solution of #bd grammes of sodium hyposulphite in #a litre of water4 ,the test is applied as follows3--#a gramme of the sample under examination is introduced into a flask and dissolved in #aj c4c4 of pure chloroform4 ,the iodine reagent is then gradually added from a burette1 the mixture being well shaken1 until the coloration produced indicates that an excess is present1 even after standing for about two hours2 #ae c4c4 of a #aj per cent4 potassium iodide solution and #aej c4c4 of water are then added and the excess of iodine present determined by means of the sodium hyposulphite solution1 and deducted from the total quantity used4 ,the amount of iodine 7in grammes7 absorbed is calculated to #ajj grammes of the fat2 this is termed the iodine number4 ,the examination of numerous samples of genuine butter and oleomargarine1 and other fats1 made at the laboratory of the ,new ,york ,state ,dairy ,commissioner1 furnished the following results3#ce-- ,iodine ,number4 ,genuine butter from #cje to #dcj ,oleomargarine #eji #edi ,cocoa-nut oil #fh ,lard #eej ,mutton fat #egc ,oleine #hbc ,olive oil #hcj ,pea-nut oil #ifj ,sweet-almond oil #ajbj ,cotton-seed oil #ajhj ,poppy oil #acdj ,it has been proposed to differentiate between butter and oleomargarine by a determination of the proportion of glycerine contained4 ,liebschtz#cf employs the following process for this estimation3 #aj grammes of the sample are saponified by heating with #bj grammes of barium hydroxide1 until the water of crystallisation has been almost entirely expelled4 ,alcohol is then added with constant stirring2 saponification quickly takes place1 and is completed by evaporating the mass nearly to dryness4 ,the glycerine is extracted with boiling water1 the solution filtered1 and the barium contained removed by means of sulphuric acid4 ,the filtrate from the barium sulphate is then concentrated by evaporation1 and the excess of sulphuric acid present neutralised by adding a little barium carbonate4 ,the filtered liquid is now again evaporated to a small volume1 and most of the salts present precipitated by addition of absolute alcohol4 ,after filtration the alcoholic solution is evaporated over the water-bath1 then dried at #ajj until constant weight is obtained4 ,it is finally ignited and the proportion of glycerine contained estimated by the loss in weight sustained4 ,this process is certainly far from being exact1 owing principally to the volatilisation of glycerine that occurs in the evaporation of its aqueous and even alcoholic solutions4 ,the following results were obtained upon treating genuine butter and oleomargarine according to the above method3-- ,per cent4 ,glycerine4 ,butter #cge ,oleomargarine #gjj ,gelatine is said to have lately been used as an adulterant of butter1 more especially of artificial butter4 ,its detection is a matter of some difficulty4 ,the following method has been suggested4 ,a considerable quantity of the suspected butter is boiled with water1 the solution strained1 a drop of acetic acid and a little potassium ferrocyanide added1 and the liquid boiled until the precipitate formed becomes bluish in colour4 ,the solution is then filtered hot and the filtrate examined for gelatine by adding tannic acid to1 or conducting chlorine gas through it4 ,a sample lately imported under the name of 8butter preservative0 was found by the author to consist of a dilute solution of phosphoric acid4 ,the use of this agent does not1 however1 appear to be prevalent to any great extent4#cg ,artificial ,colouring4--,the list of colouring matters said to be added to butter includes the vegetable dyes1 annato1 carotin1 fustic1 turmeric1 marigold1 and saffron2 the coal-tar colour1 ,victoria yellow 7potassium dinitrocresylate71 and ,martius yellow 7potassium dinitronaphthalate71 and the mineral pigment chrome yellow 7plumbic chromate74 ,of the foregoing1 annato and carrot colour appear to be most commonly employed4 ,mr4 ,edward ,w4 ,martin#ch has proposed a method for the isolation of the former which consists in dissolving the butter in carbon disulphide1 and shaking the solution with a dilute solution of potassium hydroxide1 in which the colouring matter dissolves2 it is subsequently identified by further tests4 ,according to ,mr4 ,r4 ,w4 ,moore1#ci the presence of carotin in butter may be detected by first agitating the carbon disulphide solution of the fat with alcohol1 which fails to extract this colour4 ,upon now adding to the mixture a drop of dilute ferric chloride solution1 again shaking the liquid and then putting it aside for a short time1 the alcoholic solution dissolves the carrot colour1 and if no other colouring matter is contained in the butter1 leaves the carbon disulphide colourless4 ,the artificially coloured butter may be dissolved in alcohol and tested with the following reagents3-- 7a7 ,nitric acid3 greenish coloration1 saffron4 7b7 ,sugar solution and hydrochloric acid3 red coloration1 saffron4 7c7 ,ammonia3 brownish coloration1 turmeric4 7d7 ,silver nitrate3 blackish coloration1 marigold4 7e7 ,evaporate the alcoholic solution to dryness and add concentrated sulphuric acid3 greenish-blue coloration1 annato2 blue coloration1 saffron4 7f7 ,hydrochloric acid3 decolorisation1 with formation of yellow crystalline precipitate1 ,victoria or ,martius yellow4 7g7 ,separation of a heavy and insoluble yellow powder1 chrome yellow 7see p4 #acj74 ,microscopic ,examination4--,the microscopic examination of butter has lately received considerable attention as a means for the detection of the presence of foreign fats4 ,genuine butter generally exhibits under the microscope a crowded mass of globules of fat1 fatty crystals being commonly absent4 ,in oleomargarine a more crystalline structure is observed1 with pear-shaped masses of fat and but few globules4 ,while the presence of crystals in a sample may justly be regarded as suspicious1 it is by no means a positive evidence of adulteration1 since1 under certain circumstances1 pure butter may present the same indications4 ,in applying the microscopic test1 a small portion of the fat is made into a thin layer on the slide1 and then protected with a glass cover1 applied with rather gentle pressure4 ,plate ,,vi4#dj represents the microscopic appearance of genuine butter and oleomargarine4 ,it will be observed that in butter 7,fig4 #a7 numerous globules but no crystals of fat are presented1 the crystals present being those of salt4 ,in oleomargarine 7,fig4 #b7 the distinctive pear-shaped masses of fat1 accompanied by only a small number of fatty globules1 are to be seen4 ,dr4 ,thomas ,taylor 7of the ,u4,s4 ,department of ,agriculture71 has made an elaborate investigation of the microscopic appearance of various fats when viewed by polarised light4 ,he regards the presence of peculiar globular crystals and the black cross commonly termed ,st4 ,andrew's cross as characteristic of genuine butter4#da ,lard1 beef1 and other fats are said to exhibit different and1 to some extent1 distinctive crystalline forms4 ,prof4 ,weber1#db however1 affirms that mixtures of lard and tallow fat1 under certain conditions1 cannot be distinguished from butter by means of this method of examination4 ,more recently1 ,dr4 ,taylor states that the distinguishing difference between butter and other fats under the microscope is that the former1 when observed by polarised light through a selenite1 exhibits a uniform tint1 whereas the latter shows prismatic colours4 ,although the results of these investigations cannot as yet be considered as perfectly satisfactory or conclusive1 they certainly are entitled to rank as a highly valuable and important step in advance of the optical processes hitherto employed4 ,,plate ,,vi4 ,illustration3 ,fig4 #a1 ,butter #djj4 ,illustration3 ,fig4 #b1 ,oleomargarine #djj4 ,,artotype4 ,e4 ,,bierstadt1 ,n4 ,y4 ,,plate ,,vii4 ,illustration3 ,butter #dj4 ,illustration3 ,butter #dj4 ,illustration3 ,beef #dj4 ,illustration3 ,lard #afj4 ,illustration3 ,butterine #dj4 ,illustration3 ,oleomargarine #dj4 ,,fat ,,crystals4 ,plate ,,vii4 exhibits the appearance of butter1 oleomargarine1 beef1 and some other fats1 when viewed by the microscope and polarised light4 ,it will be noticed that1 while a discrimination between lard and butter is readily made1 oleomargarine presents the ,st4 ,andrew's cross1 stated to be characteristic of genuine butter4 ,these photomicrographs represent the results of investigations made in the ,chemical ,division of the ,u4,s4 ,department of ,agriculture4 ,the question of the sanitary effects of oleomargarine and other substitutes for butter1 has been studied by many scientists1 and with very discordant results4 ,doubtless the great divergence of opinion which at present exists1 is largely due to the fact that the artificial products examined have been made according to different processes1 and with varying regard to the quality of the fats used in their manufacture1 and to the degree of care and cleanliness observed4 ,the attention of the ,american public has very lately been directed to the oleomargarine question1 by the recent enactment of a national law imposing a tax upon the manufacture of the article4 ,without entering to any great extent into the subject of the wholesomeness of artificial butter as it is generally met with in commerce1 it will be of interest to refer to the conclusions reached by two or three sanitarians who have devoted particular attention to this aspect of the question4 ,prof4 ,w4 ,o4 ,atwater#dc summarises the results of his investigation of oleomargarine as follows3-- 8#a4 ,the common kinds of imitation butter1 oleomargarine1 butterine1 etc41 when properly made1 agree very closely in chemical composition1 digestibility1 and nutritive value with butter from cow's milk4 8#b4 ,in fulfilling one of the most important functions of food1 namely1 that of supplying the body with heat and muscular energy1 they1 with butter1 excel in efficiency all1 or nearly all1 our other common food materials4 8#c4 ,considering the low cost at which they can be produced1 as well as their palatability and nutritive value1 they form a food product of very great economical importance1 and one which is calculated to greatly benefit a large class of our population whose limited incomes make good dairy butter a luxury4 8#d4 ,imitation butter1 like many other manufactured food materials1 is liable 7but in actual commerce has been found not to be so7 to be rendered unwholesome by improper materials and methods of manufacture4 ,it is also open to the especial objection that it is largely sold as genuine butter4 ,the interests of the public1 therefore1 demand that it should be subjected to competent official inspection1 and that it should be sold for what it is1 and not as genuine butter40 ,dr4 ,s4 ,b4 ,sharples#dd states3 8,when well made1 it 7oleomargarine7 is a very fair imitation of genuine butter2 being inferior to the best butter1 but much superior to the low grades of butter too commonly found in the market4 ,so far as its influence on health is concerned1 ,i can see no objection to its use4 ,its sale as genuine butter is a commercial fraud1 and as such1 very properly condemned by the law4 ,as to its prohibition by law1 the same law which prohibited it should also prohibit the sale of lard and tallow1 and more especially all low-grade butters1 which are far more injurious to health than a good sweet article of oleomargarine4 ,a good deal has been said in regard to the poor grade of fats from which the oleomargarine is made4 ,any one making such assertions in regard to the fats is simply ignorant of the whole subject4 ,when a fat has become in the least tainted1 it can no longer be used for this purpose1 as it is impossible to remove the odour from the fat after it has once acquired it40 ,per contra1 ,dr4 ,r4 ,b4 ,clark1 in an exhaustive report on butter1#de affirms with great decision1 that artificial butter is not a wholesome article of food1 for the following reasons3-- 8#a4 ,on account of its indigestibility4 8#b4 ,on account of its insolubility when made from animal fats4 8#c4 ,on account of its liability to carry germs of disease into the human system4 8#d4 ,on account of the probability of its containing1 when made under certain patents1 unhealthy ingredients40 ,the two last grounds for condemning oleomargarine are evidently affected by1 and1 in fact1 dependent upon the character of the fat and the exercise of care employed in its manufacture4 ,in regard to the relative digestibility of butter and its imitations1 actual experiments have been made by several chemists4 ,a4 ,mayer1#df from the results of feeding human beings for three days on butter and on oleomargarine1 found that #af per cent4 less of the latter was absorbed by the system than of the former1 and inclines to the opinion1 that with healthy persons this proportion is so inconsiderable1 that it is of little or no importance4 ,dr4 ,clark considers these experiments of too limited duration to be regarded as conclusive1 although1 so far as they went1 the results reached coincided with those obtained by him by a more exhaustive investigation4 ,dr4 ,clark has made an examination of the artificial digestion of butter as compared with oleomargarine and other fats1 including beef and mutton suet1 and lard1 cotton-seed1 sesam1 and cod-liver oils4 ,the method of examination pursued was as follows3--,about #b grammes of the melted fat was added to a digestive fluid consisting of #jcc gramme of 8extractum pancreatis10 and #jcc gramme of sodium bicarbonate1 dissolved in #aj c4c4 of distilled water4 ,this mixture was introduced into a test-tube1 well shaken1 and then exposed to a temperature of #dj4 ,the contents of the test-tube were microscopically examined at the lapse of intervals of one1 four1 and twelve hours4 ,it was found from these tests that cod-liver oil exhibited the most perfect state of emulsion1 after which came genuine butter1 next lard oil1 and then commercial 8oleo40 ,plate ,,viii4 represents the results obtained from the experiments made with butter and commercial oleomargarine1 as presented at the end of one1 four1 and twelve hours4 ,the globules of butter-fat1 it will be observed1 are smaller in size and more uniform in appearance4 ,dr4 ,clark likewise instituted experiments which tended to demonstrate the relative insolubility of the fats used in the preparation of artificial butter4 ,,plate ,,viii4 ,illustration3 ,butter #a hour #bej4 ,illustration3 ,oleomargarine #a hour #bej4 ,illustration3 ,butter #d hours #bej4 ,illustration3 ,oleomargarine #d hours #bej4 ,illustration3 ,butter #ab hours #bej4 ,illustration3 ,oleomargarine #ab hours #bej4 ,,artificial ,,digestion ,,of ,,fats4 ,,footnotes3 #bf ,journ4 ,amer4 ,chem4 ,soc41 iii4 p4 #hc4 #bg ,the proportion of butyrine present in commercial oleomargarine is often sufficient in quantity to cause the characteristic odour of butyric ether to a noticeable degree4 #bh ,fresenius' #8,zeitschrift1' #ahgi1 p4 #aig4 #bi #8,zeitschrift fr ,analytische ,chemie1' #ahgg1 p4 #ade4 #cj ,the ,french standard is #hgej per cent4 #ca ,the percentage of foreign fat 7,f7 in a sample can be calculated by the formula ,f 7,i - #hh7 #acc1 in which ,i the insoluble fatty acids4 #cb ,fresenius' ,zeitschrift1 #ahgi1 p4 #fh4 #cc ,journ4 ,amer4 ,chem4 ,soc41 viii4 p4 #f4 #cd ,dingl4 ,polyt4 ,journ41 ccliii41 p4 #bha4 #ce ,r4 ,w4 ,moore notes that a certain mixture of lard and cocoa-nut oil would give an iodine number identical with that of butter fat4--7#8,analyst1' x4 p4 #bbd47 #cf ,journ4 ,amer4 ,chem4 ,soc41 vii4 p4 #acd4 #cg ,samples invoiced as 8butter flavouring10 and consisting of butyric acid1 have also been imported4 #ch #8,analyst1' x4 p4 #afc4 #ci ,ibid41 xi4 p4 #afc4 #dj ,the author is indebted to ,mr4 ,edward ,w4 ,martin for the negatives used in the preparation of these and other photomicrographs of fats4 #da ,vide #8,proceedings of the ,american ,microscopical ,society1' ,may #ahhe4 #db #8,bulletin of the ,ohio ,agricultural ,experiment ,station1' ,march #ast1 #ahhf4 #dc ,bradstreet's1 ,june #ai1 #ahhf4 #dd ,fourth ,annual ,report 7#ahhc7 ,mass4 ,state ,board of ,health1 p4 #cj4 #de ,second ,annual ,report of the ,new ,york ,state ,dairy ,commissioner1 pp4 #bia-cib4 #df #8,landwirthschaftliche ,versuchsstation1' ii4 p4 #bae4 ,,cheese4 ,cheese consists essentially of the caseine and albumen of milk1 together with water1 fat1 lactic acid1 and mineral salts4 ,it is prepared by the coagulation of milk by means of rennet1 and is usually obtained from cow's milk 7either fresh1 skimmed1 or sour71 although the milk of the goat1 ewe1 and other animals is occasionally used4 ,its colour is very often due to the addition of annato4 ,the following table exhibits the composition of the best-known varieties of cheese1 according to the analysis of various chemists3-- ---------------------------------------- ------------------------- ,caseine or ,free ,variety4 ,water4 ,fat4 ,nitrogenous ,milk ,acid1 as ,matter4 ,sugar4 ,lactic4 ---------------------------------------- ------------------------- per cent4 per cent4 per cent4 per cent4per cent4 ,american 7pale7 #caee #ceic #bhhc 44 #jbg ,american 7red7 #bhfc #chbd #bifd 44 44 ,cheddar #cefj #caeg #bhaf 44 #jde ,stilton #bceg #ciac #cbee 44 #abd ,gloucester #cege #bhce #caaj 44 #jca ,dutch #dacj #bbgh #bhbe 44 #jeg ,roquefort #cbbf #cdch #bgaf 44 #acb ,brie #eahg #bdhc #aijj 44 44 ,cheshire #cgaa #cjfh #bfic 44 #jhf ,gruyre #ccff #cjfi #cjfg 44 #jbg ,gorgonzola #cahe #cdcd #bghh 44 #ace ,neufchatel #cghg #dacj #agdc _/ ,camembert #eacj 44 #aijj #cej _/ ,parmesan #bgef #aeie #ddjh #ffi ---------------------------------------- -------------------------- ---------------------------------------- ------ ,composition of ,fat4 -------------------- ,variety4 ,ash4 ,soluble ,insoluble ,acids4 ,acids4 ---------------------------------------- ----- per cent4per cent4 per cent4 ,american 7pale7 #cdb #dha #hhdi ,american 7red7 #cdi #dbf #hijf ,cheddar #dbb #dee #hhge ,stilton #cea #ddb #hhgf ,gloucester #ddi #ffh #hfhi ,dutch #gaj #ehd #hgeh ,roquefort #dhh #dia #hhgj ,roquefort #ejj 44 44 ,brie #ddb #eee #hggf ,cheshire #dga #dda #hhig ,gruyre #deh #ddj #hiah ,gorgonzola #cdj 44 44 ,neufchatel ,camembert #dgj 44 44 ,parmesan #egb 44 44 ---------------------------------------- ----- ,dr4 ,muter has published the following analyses of cheese3--#dg ---------------------------------------- ----------------------------- ,insoluble ,acids4 ---------------------------------------- ------ ,soluble ,acids4 ---------------------------------------- - ,milligrammes ,k7,,oh7 to saponify #a gr4 ----------------------------------- ,water4 ----------------------------- ,fat4 ----------------------- ,variety4 ,lactic ,acid4 ----------------- ,insoluble ,ash4 ----------- ,soluble ,ash4----- ,salt4 ---------------------------------------- --------------------- ,double ,gloucester#hgjjfbhbbiccgbjbbhjahj #bef #bjj #afd ,stilton #hfbjgjbbcagbhfjcjgjajh #ahj #bbb #jge ,english cream #ijjacbfbbjjfcfdaeadjij #jgb #jbj #jab ,dutch #hgbjfjibbhgdbgbafcjace #bbf #iaj #djb ,gruyre #hgcbeihbbhjccbjbgbface #cab #aeh #aje ,rochefort #hgjjfbgbbicbaefceifjgb #agj #hed #cdb ,camembert #hgaefjibbijdhghbacejcf #jaf #hfd #cdf ,bondon #ghcdeiebbhjeebjbjhjjij #jeb #fdf #caf ,american ,cheddar #hijhccjbbjbbigjcjgjjij #baf #aed #abj ,cheddar #hgffejjbbgeccdjbffjaec #bcj #bjj #aeb ---------------------------------------- --------------------- ,according to this chemist1 one gramme of genuine cheese should require not less than #bbj milligrammes ,k7,,oh7 for saponification1 as executed in ,koettstorfer's process 7see p4 #ga74 ,the following results were obtained by ,griffiths#dh from the analysis of ,american cheese1 and by ,gerber#di from the analysis of artificial ,american cheese3-- ---------------------------------------- --------- ,american,lard ,cheese4,oleomargarine ,cheese4 ,cheese4 ---------------------------------------- --------- per cent4 per cent4 per cent4 ,water #bfee #chbf #cgii ,fat #ceeh #bajg #bcgj ,caseine1 etc4 #cche #ceee #cdfe ,ash #cij #eab #cff ---------------------------------------- --------- ,the constituents of cheese are very similar to those of milk2 the relations between the soluble and insoluble fatty acids is much the same as in butter4 ,in cheese1 however1 the milk-sugar is largely decomposed into lactic acid1 alcohol1 and carbonic acid1 during the process of ripening or curing employed in its manufacture4 ,another essential change effected by the curing of cheese is the partial decomposition of the caseine into ammonia1 which combines with the unaltered caseine1 forming soluble ammonium caseates4 ,other products of the ripening process1 also due to the decomposition of the caseine1 are tyrosine and leucine 7,c#f;,h#ac,,no#b74 ,the butter-fats are likewise transformed into the corresponding fatty acids1 which give rise to the formation of either the ammonia salts1 acid albuminates1 or amines1 such as butylamine or amylamine4 ,the characteristic odour of many varieties of cheese is chiefly owing to the genesis of these latter compounds4 ,as with butter1 the most important adulteration of cheese consists in the addition of foreign fats4 ,doubtless1 the most frequent sophistication is the admixture of lard4 ,lard cheese 7which is usually sold as 8,neufchatel07 is made by first preparing an emulsion of lard and skimmed milk 7in the proportion of one part of the former to two parts of the latter74 ,this is subsequently incorporated with skimmed milk and butter-milk1 the coagulation of the fat being then effected in the usual manner4 ,in regard to the production of this species of cheese1 it is stated that in the #bc factories in the ,state of ,new ,york1 the product of six months' working 7ending ,november1 #ahha71 was about #hjj1jjj pounds1 of which the greater proportion was exported4 ,the recent 7#ahhe7 adoption of a ,new ,york ,state brand for 8pure cream cheese0 has had a very good effect1 and accomplished much in the restriction of the manufacture and sale of the spurious article4 ,another variety of imitation cheese1 know as 8anti-huff cheese10 is prepared from skimmed milk without the addition of foreign fat1 but with the aid of various chemical preparations1 such as caustic or carbonated soda1 saltpetre1 and borax4 ,the rind of cheese is occasionally contaminated with poisonous metallic salts1 including those of lead1 mercury1 antimony1 arsenic1 copper and zinc1 which are added either for colouring purposes or to prevent the attacks of flies and other insects4 ,this form of adulteration is doubtless of rare occurrence4 ,the methods used in cheese analysis are much the same as those employed in the examination of butter4 ,the fat is determined by exhaustion with ether 7or preferably1 petroleum naphtha71 and evaporation1 the remaining solids not fat being likewise dried and weighed4 ,the difference between the combined weight of the fat and the solids not fat1 and the amount of the sample taken1 represents the proportion of water present4 ,lactic acid1 while insoluble in petroleum naphtha1 is also dissolved by ether1 and can be estimated by digesting another portion of the sample with water1 and titrating the filtered liquid with decinormal soda solution4 ,its weight is then to be deducted from the amount of fat previously obtained1 in case ether was employed in this determination4 ,the relative proportions of the soluble and insoluble fatty acids contained in cheese possess the same significance in indicating the presence of oleomargarine and other foreign fats as with butter2 and they are determined by the same methods4 ,the examination of the colouring matter of cheese can be made by first neutralising the free lactic acid1 separating the fat by agitation with water1 filtering and drying2 the fat is then tested with carbon disulphide and potassium hydroxide 7see p4 #gg74 ,,footnotes3 #dg #8,analyst1' ,jan4 #ahhe1 p4 #c4 #dh ,chem4 ,news1 pp4 #dg1 #he4 #di ,dingl41 vol4 i4 pp4 #bdg1 #dgd4 ,,flour ,,and ,,bread4 ,wheat 7,triticum vulgare7 forms the principal bread-stuff of civilized nations1 and is by far the most important of all cereal grasses4 ,it has one or more slender1 erect and smooth stalks1 which1 owing to the large proportion of siliceous matter present1 possesses the strength necessary for the support of the ears4 ,the grain is imbricated in four rows4 ,the following are the averages of the results obtained by the analyses of #bfj samples of ,american wheat1 made by the ,united ,states ,department of ,agriculture1 in #ahhc3-- ,per cent4 ,water #ajbg ,ash #ahd ,oil #baf ,carbohydrates #gaih ,fibrin #ahj ,albuminoids #aaie ,nitrogen #aia ,analyses of the ash of wheat by the same ,department1 furnished the following results3-- ---------------------------------------- ---- ,foreign4 ,dakota4 ------------------ ,winter4 ,spring4 ---------------------------------------- --- ,per cent4,per cent4,per cent4 ,insoluble #add #baa #afd ,phosphoric acid #dgca #dfih #dhfc ,potassa #cjfc #caaf #biii ,magnesia #afji #aaig #abji ,lime #ccf #ccd #bic ,soda #aag #bbe #aic ,sulphuric acid trace #jcg #jdh ,chlorine #jbb #jea ,ferric oxide #aca #jbh ,undetermined 44 #jbi #aeb ------ ------ ------ #ajjjj #ajjjj #ajjjj ,total ash #ahh #aig #bad ---------------------------------------- --- ,,flour4 ,the name flour is usually given to the product obtained by grinding wheat and removing the bran1 or woody portion of the grain1 by sifting or bolting4 ,its constituents are starch1 dextrine1 cellulose1 and sugar 7carbohydrates71 the nitrogenous compounds albumen1 gliadin1 mucin1 fibrin1 and cerealin1 and fat1 mineral substances and water4 ,upon kneading flour with water1 and removing the starch and soluble matters by repeated washing1 an adhesive body termed gluten remains behind4 ,this is chiefly composed of gliadin1 mucin1 and fibrin4 ,according to ,wanklyn1#ej the general composition of flour is3-- ,per cent4 ,water #afe ,fat #ae ,gluten #abj ,modified starch #ce ,vegetable albumen #aj ,starch granules #fdh ,ash #jg ,the average of numerous analyses of ,american flour examined by the ,department of ,agriculture gave3-- ,per cent4 ,water #aafg ,fat #abe ,sugar #aia ,dextrine #agi ,starch #gagb ,soluble albuminoids #bhj ,insoluble #gij ,total #ajgj ,ash #jed ,the composition of the ash of flour from ,minnesota wheat 7#ahhc71 is as follows3-- ,per cent4 ,insoluble #jih ,phosphoric acid #difc ,potassa #caed ,magnesia #ije ,lime #ehg ,soda #bic ,,analysis ,,of ,,flour4 ,the following are the determinations generally required in the proximate analysis of flour3-- ,water4--,two or three grammes of the sample are weighed in a tared platinum dish1 and heated in an air bath1 until constant weight is obtained4 ,the proportion of water should not exceed #ag per cent4 ,starch4--,a small amount of the flour is placed in a flask1 connected with an ascending ,liebig's condenser1 and boiled for several hours with water slightly acidulated with sulphuric acid4 ,any remaining excess of acid is then neutralised with sodium hydroxide2 the solution is considerably diluted1 and the glucose formed1 estimated by means of ,fehling's solution 7see p4 #aaa74 #ajj parts of glucose represent #ij parts of starch4 ,fat4--,the inconsiderable proportion of fat in flour is best determined by exhausting the dried sample with ether and evaporating the solution4 ,gluten 7albuminoids74--,as previously stated1 gluten is separated by kneading the flour and repeated washing with water4 ,after the removal of the amylaceous and soluble ingredients1 the residue is carefully dried and weighed4 ,a far more accurate method is to make a combustion of a small portion of the flour with cupric oxide1 and determine the quantity of nitrogen obtained1 the percentage of which1 multiplied by #fcc1 gives the percentage of gluten4#ea ,the proportion of gluten in flour ranges from about #h to #ah per cent4 ,from #aj to #ab per cent1 is deemed necessary in order to make good bread1 and1 in ,england1 any deficiency in this constituent is remedied by the addition of bean or other flour1 but in the ,united ,states this practice is seldom required4 ,substances soluble in cold water4--,about five grammes of the flour are digested with #bej c4c4 of cold water1 and the solution filtered1 and evaporated to dryness4 ,good flour is stated to yield #dg per cent4 of extract when treated in this manner1 the soluble matters consisting of sugar1 gum1 dextrine1 vegetable albumen1 and potassium phosphate4 ,the latter salt1 which constitutes about #jd per cent4 of the extract1 should form the only mineral matter present4 ,the ,ash4--,the ash of flour is determined in the usual manner1 by ignition in a platinum dish4 ,it varies in amount from #jc to #jh per cent41 and should never exceed a proportion of #ae per cent4 ,when of good quality1 wheaten flour is perfectly white1 or has only a faint tinge of yellow4 ,it should be free from bran1 and must not show red1 grey1 or black specks1 nor possess a disagreeable odour4 ,it should also exhibit a neutral reaction and a decided cohesiveness1 acquiring a peculiar soft and cushion-like condition when slightly compressed4 ,formerly1 wheaten flour was mixed with various foreign meals1 such as rye1 corn1 barley1 peas1 beans1 rice1 linseed1 buckwheat1 and potato starch2 but at present this form of adulteration is probably but rarely resorted to1 at least in the ,united ,states4 ,the presence of mildew1 darnel1 ergot1 and other parasites of the grain1 constitutes an occasional contamination of flour4 ,the most frequent admixture consists1 however1 in the addition of alum1 which1 although more extensively used in bread1 is also employed in order to disguise the presence of damaged flour in mixtures1 or to improve the appearance of an inferior grade2 its addition to a damaged article serves to arrest the decomposition of the gluten1 thereby preventing the flour from acquiring a dark colour1 and disagreeable taste and odour4 ,it has recently been stated that in flour which has been kept for a long time in sacks1 a transformation of the gluten sometimes occurs1 resulting in the production of a poisonous alkaloid4 ,this body may be separated by evaporating the ethereal extract of the flour to dryness1 and treating the residue with water4 ,the presence of the alkaloid in the filtered aqueous solution is recognised by means of potassium ferrocyanide4 ,the presence of an excessive proportion of moisture is doubtless instrumental in the formation of toxic alkaloids or fungi in old flour and bread4 ,pure wheaten flour is coloured yellow when treated with ammonium hydroxide1 whereas corn meal assumes a pale brown colour1 and the meals prepared from peas1 beans1 etc41 become dark brown in colour when tested in this way4 ,nitric acid imparts an orange-yellow colour to wheaten flour1 but fails to change the colour of potato-starch1 with which it forms a stiff and tenacious paste4 ,potato-starch is readily detected by examining a thin layer of the sample on a slide under the microscope1 and adding a dilute solution of potassium hydroxide1 which1 while not affecting the wheaten starch1 causes the potato-starch granules to swell up very considerably4 ,leguminous starches1 such as peas1 etc41 contain approximately #be per cent4 of mineral matter2 in pure flour1 the average proportion of ash is only about #jg per cent41 and this difference is sometimes useful in the detection of an admixture of the former4 ,the external envelope of the granules of potato-starch offers far less resistance when triturated in a mortar than that of wheat1 and upon this fact a simple test for their detection is founded4 ,it is executed by rubbing up a mixture consisting of equal parts of the sample and sand with water1 diluting and filtering the paste formed1 and then adding to it a solution of #a part of iodine in #bj parts of water4 ,in the absence of potato-starch1 an evanescent pink colour is produced2 in case it is present1 the colour obtained is dark purple1 which in time also disappears4 ,among the methods which have been suggested for the detection of such accidental impurities as darnel1 ergot1 and mildew1 are the following3--,if pure flour is digested for some time with dilute alcohol1 the latter either remains quite clear or it acquires a very light straw-colour2 with flour contaminated with darnel1 the alcohol shows a decided greenish tint1 and possesses an acrid and disagreeable taste4 ,in case the alcohol used is acidulated with about #e per cent4 of hydrochloric acid1 the extract obtained exhibits a purple-red colour with flour containing mildew1 and a blood-red colour with flour containing ergot4 ,when flour contaminated with ergot or other moulds1 is treated with a dilute solution of aniline violet1 the dye is almost wholly absorbed by the damaged granules1 which are thus rendered more noticeable in the microscopic examination4 ,the following test is often used for the detection of alum in flour3--,a small quantity of the suspected sample is made into a paste with a little water and mixed with a few drops of an alcoholic tincture of logwood2 a little ammonium carbonate solution is then added4 ,in the presence of alum1 a lavender-blue coloured lake is formed1 which often becomes more apparent upon allowing the mixture to remain at rest for a few hours4 ,the production of a brown or pink coloration is an indication of the absence of alum4 ,a modification of this test1 proposed by ,blyth1 consists in immersing for several hours in the cold aqueous extract of the flour a strip of gelatine1 with which the alum combines2 the gelatine is subsequently submitted to the action of the logwood tincture and ammonium carbonate as above4 ,for the quantitative estimation of alum in flour1 the following processes are usually employed3--,a considerable quantity of the sample is incinerated in a platinum dish1 the ash is boiled with dilute hydrochloric acid and the solution filtered4 ,the filtrate is next boiled and added to a concentrated solution of pure sodium hydroxide1 the mixture being again boiled and afterwards filtered hot4 ,a little sodium diphosphate is now added to the filtrate which is then slightly acidulated with hydrochloric acid1 and finally made barely alkaline by addition of ammonium hydroxide4 ,the resulting precipitate1 which1 in the presence of alum1 consists of aluminium phosphate1 is brought upon a filter1 well washed1 and then weighed4 ,another method1 which is a modification of that of ,dupr1 is as follows3--,the ash obtained by the calcination of the flour 7or bread71 is fused1 together with four times its weight of pure mixed sodium and potassium carbonates1 the fused mass treated with hydrochloric acid1 the solution evaporated to dryness and the separated silica collected and weighed4 ,a few drops of sodium phosphate solution are added to the filtrate from the silica1 then ammonium hydroxide in excess1 by which the calcium1 magnesium1 ferric and aluminium phosphates are precipitated4 ,the two latter are next separated by boiling the liquid with an excess of acetic acid 7in which they are insoluble71 and brought upon a filter1 washed1 dried1 and weighed4 ,the iron sometimes accompanying the precipitate of aluminium phosphate1 can be determined by reduction with zinc and titration with potassium permanganate4 ,if the presence of alum is indicated by the logwood test1 and it is quantitatively determined by either of the preceding methods1 it has been suggested that an allowance be made for the small proportion of aluminium silicate occasionally found in unadulterated flour or bread1 and a deduction from the total alum present of one part of alum for every part of silica obtained is considered proper4 ,the weight of aluminium phosphate found1 multiplied by #chgc1 or by #cgjb1 gives respectively the corresponding amounts of potash-alum or ammonia-alum contained in the sample examined4 ,,bread4 ,bread is usually prepared by mixing flour with water1 kneading it into a uniform dough1 submitting it to a process of 8raising10 either by means of a ferment or by the direct incorporation of carbonic acid gas1 and finally baking the resulting mass4 ,unleavened bread1 however1 is made by simply kneading flour with water1 with the addition of a little salt1 and baking4 ,the oatcake of the ,scotch1 the passover bread of the ,israelites1 and the corncakes of the ,southern ,states are the best known varieties of unleavened bread4 ,the porosity peculiar to raised bread is caused by the generation of a gas1 either previous to1 or during the process of baking4 ,in former times 7and to some extent at present1 notably in ,paris71 fermented bread was made by the use of leaven1 which is dough in a state of incipient decomposition2 but in this country1 the common agent employed in raising bread is yeast1 which consists of minute vegetable cells 7,torula cerevisi7 forming either the froth or deposit of fermenting worts4 ,by the action of these ferments1 the gluten of the flour first undergoes a modification and enters into a peculiar combination with the starch-granules1 which become more or less ruptured2 the soluble albumen is rendered insoluble1 and the starch is transformed1 first into sugar1 then into carbonic acid and alcohol4 ,these changes are perfectly analogous to those which occur in the fermentation of the wort in the preparation of fermented liquors4 ,other and minor decompositions likewise occur1 such as the partial conversion of the starch into dextrine1 the sugar into lactic acid1 and the alcohol into acetic acid1 but the most essential change is the production of alcohol and carbonic acid4 ,the alcohol formed is mainly volatilised1 although an average proportion of #jc per cent4 of this compound has been found in samples of fresh bread4 ,the escape of the carbonic acid is retarded by the gluten1 and to its expansion is due the porous or spongy appearance of well-made bread4 ,of late years1 artificial substitutes for the fermentation process in the production of porous bread have been extensively employed4 ,by the use of these agents1 the liberation of carbonic acid in the dough is accomplished and a slight gain of weight is effected1 as none of the original ingredients of the flour are lost by fermentation4 8,arated bread0 is made by kneading the flour under pressure with water highly charged with carbonic acid gas1 which1 upon the removal of the pressure1 expands1 and gives porosity to the bread4 ,the use of 8baking powders0 effects the same result in a more convenient manner1 and is largely practised in families4 ,these compounds generally consist of sodium bicarbonate 7sometimes partially replaced by the corresponding ammonia salt71 and tartaric acid1 or potassium bitartrate1 together with rice or other flour4 ,a more commendable preparation is a mixture of sodium bicarbonate with potassium or calcium acid phosphates1 the use of which is claimed to restore to the bread the phosphates lost by the removal of the bran from the flour4 ,baking powders are often mixed in the dry state with flour1 and the produce1 which is known under the name of 8self-raising flour10 only requires to be kneaded with water and baked to form porous bread4 ,however great the convenience attending the use of these compounds1 they are often open to the objection that their decomposition gives rise to the formation of aperient salts1 e4g4 sodium tartrate1 and that they are very frequently contaminated with alum4 ,as a result of the chemical changes which take place in the fermentation of the flour and the subsequent application of heat1 the composition of bread differs materially from that of the grain from which it is prepared4 ,as already mentioned1 the soluble albuminoids are rendered insoluble1 and the starch is partially transformed into sugar 7maltose74 ,the unconverted starch is modified in its physical condition1 the ruptured granules being far more readily acted upon by the digestive fluids than before4 ,the proportion of soluble carbohydrates is naturally augmented in bread4 ,the amount of ash is also somewhat increased1 chiefly owing to the addition of salt1 but it should not exceed a proportion of #b per cent4 ,the quantity of water in bread varies considerably4 ,wanklyn fixes #cd per cent4 as the standard2 greater proportions have1 however1 been frequently found4 ,in ten samples of apparently normal bread1 examined by ,e4 ,s4 ,wood1 ,analyst to the ,massachusetts ,state ,board of ,health1 the amounts of moisture contained varied from #cd to #dd per cent4 ,the quantity of water decreases very rapidly upon exposure to the air4 ,thus1 ,clifford ,richardson#eb found that bread which showed #cf per cent4 of moisture when freshly baked1 contained but #ehf per cent4 after drying for two weeks4 ,stale bread would seem to contain water in a peculiar molecular condition1 and1 as is well known1 upon heating 78toasting071 it reassumes the porous state4 ,according to analyses collected by ,knig1#ec the mean composition of bread is as follows3-- ---------------------------------------- ----------------------------- ,water4 ---------------------------------------- ---------- ,nitrogenous substances4 ---------------------------------------- -- ,fat4 ,sugar4 ,extractive free from ,nitrogen4 ------------------------- ,cellulose4 ,dry ----- ,substances4 ,ash4 -------------- ,carbohydrates4 ----- ,n4 ---------------------------------------- --------------------- per per per per per per per per per cent4cent4cent4cent4cent4cent4cent4cent4 cent4 ,fine wheat bread #caea #gjf #jdf #djbebefjcb #aji #age #hggi ,coarse wheat bread#djde #fae #jdd #bjhdijdjfb #abb #afe #hehd ,rye bread #dbbg #faa #jdc #bcadfidjdi #adf #afi #heca ,pumpernickel #dcdb #gei #aea #cbedahgjid #adb #bae #gigd ---------------------------------------- --------------------- ,clifford ,richardson gives the following results of the analysis of ordinary family loaf-bread3-- ,per cent4 ,water #cgcj ,soluble albuminoids #aai ,insoluble #fhe ,fat #jfj ,sugar #baf ,dextrine #bhe ,starch #dgjc ,fibre #jhe ,ash #aag ------ #ajjjj ,nitrogen #abi ,total albuminoids #hjd ,the analysis of bread is conducted essentially in the same manner as that of flour4 ,under ordinary circumstances1 the determinations required are limited to an estimation of the moisture contained in the crumb1 the amount of the ash1 and special tests for the presence of alum and copper salts4 ,owing to the broken condition of the starch granules in bread1 their identification by the microscope is usually rendered exceedingly difficult4 ,the logwood test for alum in bread is applied by ,bell as follows3--,about #aj grammes of the crumb are immersed in a little water containing #e c4c4 each of the freshly prepared logwood tincture and solution of ammonium carbonate for about five minutes1 after which the liquid is decanted1 and the bread dried at a gentle heat4 ,in the presence of alum the bread will acquire the characteristic lavender tint mentioned under ,flour4 ,it should be added1 that salts of magnesia also produce a lavender lake with alum2 but this fact does not affect the usefulness of the process as a preliminary test to the quantitative determination of the mineral impurities present in the sample under examination4 ,the quantitative examination of alum in bread is made by one of the methods described on p4 #ic4 ,bread1 free from alum1 will sometimes yield #jjac per cent4 of aluminium phosphate1 and this amount should therefore be deducted from the weight of the precipitate obtained4 ,the average of the results obtained by ,dr4 ,edward ,g4 ,love1 ,new ,york ,state ,board of ,health1 from the examination of the crumb of ten samples of the cheaper varieties of wheaten bread were as follows3-- ,per cent4 ,water #dbhj ,total ash #ajjff ,silica and sand #jjjef ,aluminium 7and ferric7 phosphates #jjjec ,that the addition of alum to bread is prevalent seems to admit of little doubt4 ,the ,british ,public ,analysts1 in #ahgi1 tested #abhg samples of bread1 of which #ie 7or #gc per cent47 contained alum4 ,of #ah samples examined1 in #ahhj1 in the city of ,washington1 #h were adulterated with the salt4 ,the question of the sanitary effects produced by the use of alumed bread is one which has given rise to very extended discussion4 ,according to some authorities1 the conversion of alum into an insoluble salt by the fermentation process1 which takes place in bread-making1 is regarded as a proof that it remains inert1 and is consequently harmless in its effects4 ,others contend that its action as a preventive of excessive fermentation is at the expense of valuable nutritious constituents of the flour1 and that its combination with the phosphates present in the grain results in the formation of an insoluble salt which tends to retard digestion4 ,experiments have been made by ,j4 ,west ,knights1 on the comparative action of artificial gastric juice upon pure and alumed bread1 which apparently support this latter view4 ,another objection to the use of alum is that it is frequently employed for the purpose of disguising the bad quality of damaged and inferior grades of flour4 ,the presence of copper salts in bread is of rare occurrence4 ,their detection is accomplished by treating a portion of the crumb with a dilute solution of potassium ferrocyanide acidulated with acetic acid1 which1 in presence of copper1 will impart a reddish-brown colour to the bread4 ,if contained in any appreciable proportion1 it can be extracted from the ash obtained by the incineration of the bread1 and deposited upon the interior of a weighed platinum capsule by the electrolytic method4 ,starch 7,c#f;,h#aj,o#e74--,starch1 which enters so largely into the composition of cereals1 is a carbo-hydrate1 i4 e4 hydrogen and oxygen are contained in the proportions necessary to form water4 ,in this respect1 it is identical with woody fibre1 cellulose1 and dextrine4 ,the well-known dark-blue colour produced upon the addition of a solution of iodine to starch-paste forms the usual qualitative test for its presence4 ,this coloration is discharged by alkalies and by a solution of sulphurous acid4 ,the quantitative estimation of starch in mixtures is best effected by heating the dry substance in a closed tube for #bd hours1 together with a dilute hot alcoholic solution of potassium hydroxide4 ,the hot liquid is next filtered1 the residue washed with alcohol1 and the filtrate heated with #b per cent4 solution of hydrochloric acid until it ceases to show the blue coloration when tested with iodine4 ,it is then rendered alkaline1 and the proportion of starch originally present1 calculated from the amount of sugar formed1 as determined by ,fehling's solution4 ,although identical in chemical composition1 the various forms of starch met with in the vegetable kingdom vary in size and exhibit characteristic differences in the appearance of the granules4 ,the following are measurements of several varieties of starch granules3-- ,millimetre4 ,wheat #jejj ,rye #jcaj ,rice #jbbj ,corn #jcjj ,bean #jfca ,potato #ahej ,the larger granules of potato starch1 when suspended in water1 subside more rapidly than those of wheat starch2 they are also far more readily ruptured4 ,the identification of the various starches is accomplished by means of the microscope4 ,starch possesses an organised structure which1 fortunately1 differs in different plants4 ,besides varying in size1 the granules develope in a different manner and form from centres of growth1 and therefore exhibit characteristic conditions and positions4 ,these distinctions1 together with their effect upon polarised light1 are of great utility in the determination of the source of any particular starch4 ,for this purpose1 it is necessary to become familiar with the distinctive microscopical appearance of each individual starch4 ,a collection of those most usually met with should be made1 and1 after careful study1 preserved in a dried state for comparative purposes4 ,polarised light is a very useful adjunct in the examination of starch granules4 ,in the microscopical investigation1 a minute portion of the sample is placed upon the glass slide and well moistened with a solution of #a part glycerine in #b parts of water2 it is then protected by a thin glass cover1 which is put on with gentle pressure4 ,the appearance of various starches1 under polarised light1 is seen in ,plate ,,ix41 where the cross lies at the hilum or nucleus of the granule and the form and relative size is visible in outline4 ,this plate1 and ,plates ,,vii4 and ,,xii4 are copied1 with permission1 from ,bulletin ,no4 #aa of the ,chemical ,division of the ,u4,s4 ,department of ,agriculture4 ,the original negatives 7made by ,clifford ,richardson7 were used1 but the auto-types are presented in a somewhat modified form4 ,,plate ,,ix4 ,illustration3 ,potato #ade4 ,illustration3 ,maize #ade4 ,illustration3 ,wheat #ade4 ,illustration3 ,rice #dej4 ,illustration3 ,bean #ade4 ,illustration3 ,pea #ade4 ,,starches4 ,,footnotes3 #ej #8,bread ,analysis4' #ea ,wanklyn applies his ammonia process 7see p4 #bje71 to the estimation of albuminoids in vegetable substances4 ,in this manner he obtained the following percentages of ammonia from various flours3--,rice1 #jfb2 maize and malt1 #ajc2 wheat and barley1 #aaj2 rye1 #ade2 pea1 #bcj4 #eb #8,an ,investigation of the ,composition of ,american ,wheat and ,corn4' ,united ,states ,department of ,agriculture1 #ahhc4 #ec #8,die ,menschlichen ,nahrungs- und ,genussmittel' p4 #dbj4 ,berlin1 #ahhc4 ,,bakers' ,,chemicals4 ,the substances employed for the artificial production of porosity in bread1 as already mentioned1 are sodium bicarbonate 7now termed 8saleratus071 potassium bitartrate1 tartaric acid1 and calcium diphosphate1 the various mixtures of these compounds being known as baking powders4 ,some of the above chemicals are not always used in the pure state1 and1 in addition to this source of contamination1 baking powders are often excessively diluted with flour or starch1 and seriously adulterated with alum4 ,the sodium bicarbonate employed is generally a fairly pure article4 ,common grades of the salt contain a little sodium chloride1 and in some cases as much as #b per cent4 of the corresponding sulphate2 it may also prove to be somewhat deficient in the proportion of carbonic acid present4 ,cream of tartar 7potassium bitartrate71 is far more liable to adulteration4 ,a certain quantity of calcium tartrate is often found in the commercial article1 originating from its method of manufacture1 and amounting1 on the average1 from #f to #g per cent4 ,the salt is1 moreover1 sometimes intentionally mixed with alum1 starch1 tartaric acid1 gypsum1 chalk and terra alba4 ,occasionally so-called cream of tartar has been found to be wholly composed of starch and calcium diphosphate4 ,in the examination for calcium tartrate and sulphate1 a quantitative determination of the total lime and sulphuric acid is made4 ,the quantity of sulphuric acid obtained is calculated to gypsum1 any excess of lime left being returned as tartrate4 ,the ash in pure cream of tartar should amount to #cfgi per cent41 while that of calcium tartrate is only #baed per cent4 ,naturally1 the addition of flour or starch would materially decrease the proportion of ash4 ,the presence of these latter adulterants is recognised by means of the microscope1 and by testing the sample with iodine solution4 ,it is generally required that cream of tartar should contain at least #ij per cent4 of potassium bitartrate4 ,baking powders4--,the usual composition of baking powders has already been stated4 ,they all contain sodium bicarbonate1 but differ in the acid ingredient present1 which may consist of cream of tartar1 tartaric acid1 calcium diphosphate1 or alum4 ,in order to remedy the tendency to deterioration which exists in powders entirely composed of the above salts1 it is the practice to add a considerable amount of 8filling0 7corn-starch1 flour1 etc474 ,the quantity of filling employed for this purpose varies from #bj to #fj per cent41 but is as a rule1 greater than is really necessary4 ,a small proportion of the sodium salt is often replaced by ammonium sesquicarbonate4 ,alum is a more objectionable constituent of many preparations1 and it should be considered an adulteration4 ,the practical value of baking powder is chiefly dependent upon the quantity of carbonic acid it liberates when decomposed1 and this is affected by the strength of the acid salt and the amount of 8filling0 used4 ,the most common varieties of baking powders are3-- 7a7 ,sodium bicarbonate and cream of tartar1 either pure or mixed with starch4 ,in testing this class of powders1 it is usual to determine the excessive alkalinity remaining after the decomposition with water1 by means of decinormal acid2 this is put down as bicarbonate present in excess4 ,the proportions of sodium bicarbonate and cream of tartar are calculated from the alkaline strength of the ash1 minus the excessive alkalinity found4 ,impurities originating from the cream of tartar employed are estimated as previously described2 and the amount of starch contained is determined by the usual methods4 ,in some preparations1 tartaric acid is substituted for cream of tartar4 ,the following proportions represent the composition of a baking powder of good quality3-- ,parts4 ,cream of tartar #cj ,sodium bicarbonate #ae ,flour #e 7b7 ,sodium bicarbonate and calcium diphosphate4--,calcium sulphate occurs as an impurity in the commercial phosphate and is therefore liable to be met with in phosphate powders4 ,in addition to phosphoric acid1 lime1 etc41 a determination of sulphuric acid and chlorine should be made4 7c7 ,sodium bicarbonate and alum4--,these constitute the most reprehensible forms of baking powder4 ,the sanitary effects of alum have been referred to under ,flour4 ,it may be present either as potash or ammonia alum4 ,the following is a fair example of an alum powder3-- ,per cent4 ,alum #bfde ,sodium bicarbonate #bdag ,ammonium sesquicarbonate #bca ,cream of tartar ,none ,starch #dgjg ,from an exhaustive investigation of baking powders made by ,dr4 ,henry ,a4 ,mott1 it was found that about #ej per cent4 of these preparations were impure1 alum being the chief admixture4 ,of #bhj samples of cream of tartar lately examined by various ,american ,health ,boards1 #ajj were adulterated2 of #ie baking powders tested1 #af were adulterated4 ,,sugar4 ,the sugars of commerce may be conveniently classified into two varieties1 viz41 sucrose 7cane sugar or saccharose7 and dextrose 7grape sugar or glucose74 ,the former1 which is the kind almost exclusively employed for domestic uses1 is chiefly obtained from the sugar cane of the ,west ,indies and ,american ,southern ,states 7,saccharum officinarum71 and1 in continental ,europe1 from the sugar beet 7,beta vulgaris74 ,a comparatively small quantity is manufactured in the ,united ,states from the sugar maple 7,acer saccharinum71 and from sorghum 7,sorghum saccharatus74 ,cane ,sugar 7,c#ab ,h#bb ,o#aa74--;,among the more important chemical properties of cane sugar are the following3--,it dissolves in about one-third its weight of cold water--much more readily in hot water--and is insoluble in cold absolute alcohol4 ,from a concentrated aqueous solution it is deposited in monoclinic prisms1 which possess a specific gravity of #aehj4 ,cane sugar is characterised by its property of rotating the plane of a ray of polarised light to the right2 the rotary power is #fff4 ,upon heating its solution with dilute mineral acids1 it is converted into a mixture termed 8invert sugar10 which consists of equal parts of dextrose and levulose4 ,the former turns the plane of polarised light to the right1 the latter to the left2 but owing to the stronger rotation exerted by the levulose1 the combined rotary effect of invert sugar is to the left1 i4 e41 opposite to that possessed by cane sugar4 ,invert sugar exhibits the important property of reducing solutions of the salts of copper1 which is not possessed by pure cane sugar4 ,cane sugar melts at #afj2 at a higher temperature 7#baj7 it is converted into a reddish-brown substance termed caramel4 ,when subjected to the action of ferments1 cane sugar is first transformed into invert sugar1 then into alcohol and carbonic acid1 according to the reactions3-- 7a7 ,c#ab ,h#bb ,o#aa ,h#b,o #b ,c#f ,h#ab ,o#f4 7b7 ,c#f ,h#ab ,o#f #b ,,co#b #b ,c#b ,h#f,o4 ,the varieties of cane sugar usually met with in commerce are the following3-- #a4 ,loaf sugar1 consisting either of irregular fragments1 or 7more often7 of cut cubes4 #b4 ,granulated sugar4 #c4 ,soft white sugar4 #d4 ,brown sugar1 varying in colour from cream-yellow to reddish-brown4 ,molasses is a solution of sugar1 containing invert sugar1 gummy matters1 caramel1 etc41 which forms the mother-liquor remaining after the crystallisation of raw cane sugar2 the name 8syrup0 being commonly applied to the residual liquor obtained in the manufacture of refined sugar4 ,dextrose 7,c#f ,h#ab ,o#f71 occurs ready-formed in grape juice1 and in many sweet fruits1 very frequently associated with levulose2 it is also contained in honey1 together with a small amount of cane sugar4 ,as already mentioned1 it constitutes an ingredient of the product obtained by the action of acids and ferments upon cane sugar4 ,for commercial purposes1 glucose is prepared by treating grains rich in starch1 with dilute acids4 ,in ,france and ,germany1 potatoes are used in its manufacture2 in the ,united ,states1 ,indian corn or maize is almost exclusively employed4 ,the processes used consist substantially in first separating the starch from the grain by soaking1 grinding1 and straining1 then boiling it1 under pressure1 with water containing about #c per cent4 of sulphuric acid1 neutralising the remaining acid with chalk1 decolorising the solution by means of animal charcoal1 and concentrating it in vacuum pans4 ,in the ,united ,states thirty-two factories are engaged in the manufacture of glucose1 which consume about #dj1jjj bushels of corn daily1 their annual production having an estimated value of #aj millions of dollars4 ,in commerce1 the term grape sugar is applied to the solid product1 the syrup or liquid form being known as glucose4 ,the chief uses of starch sugar and glucose are in the manufacture of table syrups1 and as a substitute for malt in the brewing of beer and ale4 ,their other most important applications are as a substitute for cane sugar in confectionery1 and in the preparation of fruit jellies2 as an adulterant of cane sugar1 as an admixture to genuine honey1 and as a source for the preparation of vinegar4 ,dextrose is soluble in #a-a_/e part of cold water1 and is much more soluble in hot water4 ,it has a dextro-rotary power of #ef4 ,when separated from its aqueous solution1 it forms white and opaque granular masses1 but from an alcoholic solution1 it is obtained in well-defined1 microscopic needles1 which fuse at #adf4 ,two parts of glucose have about the same sweetening effect as one part of cane sugar4#ed ,it does not become coloured when mixed with cold concentrated sulphuric acid1 which distinguishes it from sucrose2 on the other hand1 its solution is coloured dark-brown if boiled with potassium hydroxide1 another distinction from cane sugar4 ,dextrose is capable of directly undergoing vinous fermentation1 and1 like invert sugar1 it possesses the property of reducing alkaline solutions of copper salts1 especially upon the application of heat4 ,the chief commercial varieties of ,american glucose are the following3-- #a4 ,glucose3 ,per cent4 ,glucose4 8,crystal ,h10 containing #dj 8,crystal ,b0 #de 8,crystal ,a0 #ej #b4 ,grape ,sugar3 8,brewers' grape0 #gj-ge 8,a0 or 8,solid grape0 #ge-hj 8,grained0 or 8,granulated grape0 #hj-he ,maltose and levulose are isomers of dextrose4 ,the former is prepared by the action of malt or diastase upon starch4 ,it has a dextro-rotary power of #aej and its property of reducing copper salts is only about #fj per cent4 of that of dextrose4 ,it is converted into the latter compound upon boiling with dilute sulphuric acid4 ,levulose1 as previously stated1 is formed1 together with dextrose1 from cane sugar by treatment with dilute acids or with ferments4 ,it turns the plane of a ray of polarised light to the left1 its rotary power varying considerably at different temperatures4 ,lactose1 or milk sugar1 has already been referred to under the head of ,milk4 ,it is isomeric with cane sugar1 possesses a dextro-rotary power 7#ehb71 and undergoes fermentation when mixed with yeast1 and reduces alkaline copper solutions1 but in a different degree from glucose4 ,many of the substances frequently enumerated as being used to adulterate sugar are at present very seldom employed4 ,the usual list includes 8glucose0 7often meaning invert sugar71 sand1 flour1 chalk1 terra alba1 etc4 ,loaf sugar is almost invariably pure1 although its colour is sometimes improved by the addition of small proportions of various blue pigments1 such as ultramarine1 indigo1 and ,prussian blue4 ,the presence of ultramarine was detected in about #gc per cent4 of the samples of granulated sugar tested in #ahha by the ,new ,york ,state ,board of ,health4 ,tin salts#ee are also occasionally employed in the bleaching of sugar and syrups4 ,granulated sugar is asserted to be sometimes mixed with grape sugar1 and powdered sugar has been found adulterated with flour and terra alba2 but the varieties which are most exposed to admixture are the low grades of yellow and brown sugar1 in which1 however1 several per cent4 of invert sugar are normally present4 ,sand1 gravel1 and mites form a rather common contamination of raw sugar4 ,from the year #ahgf to #ahha1 #caj samples of commercial sugar were examined by the public health authorities of ,canada1 of which number #bd were reported as containing glucose1 and #aa as of doubtful purity4 ,of #ch samples of brown sugar recently analysed by ,dr4 ,charles ,smart1 of the ,national ,board of ,health1 #i were adulterated with glucose4 ,from the investigations of ,a4 ,l4 ,colby1 ,analyst to the ,new ,york ,state ,board of ,health1 it was found that of the #aaf samples examined1 the white sugars were practically pure2 whereas1 of #fg samples of brown sugar1 #d contained glucose4 ,of #af specimens of brown sugar1 tested by a commission appointed by the ,national ,academy of ,sciences in #ahhc1 #d contained about #cj per cent4 of this body4#ef ,many varieties of sugar-house syrups1 and the various forms of confectionery1 are very extensively adulterated with artificial glucose4 ,the average sugar-house syrup has the following composition3-- ,per cent4 ,water #af ,crystallisable sugar #cf ,invert sugar #cd ,gum1 pectose1 etc4 #aj ,ash #d ,dr4 ,w4 ,h4 ,pitt1 in the ,second ,annual ,report of the ,new ,york ,state ,board of ,health1 gives the following analysis of grocers' mixed glucose syrup1 and of confectioners' glucose3-- ,american ,grape ,sugar ,co4's ,syrup4 ,per cent4 ,ash #jhbj ,water #ahheg ,dextrine #cdffg ,cane syrup #ghje ,glucose #cghea ------- #ajjjjj ------- ,confectioners' ,glucose4 ,per cent4 ,ash #jdca ,water #aegfb ,dextrine #dafad ,glucose #dbaic ------- #ajjjjj ------- ,it is stated that a large proportion of the ,american maple syrup and maple sugar found on the market1 consists of raw sugar1 flavoured with the essential oil of hickory-bark1 for the manufacture of which letters patent have been granted4 ,analysis of ,sugar4--,the examination of sugar is ordinarily confined to the estimation of the water1 ash1 and determination of the nature of the organic matters present4 ,the proportion of water contained in a sample is found by drying it for about two hours in an air-bath1 at a temperature of #aaj4 ,moist and syrupy sugars1 such as muscovadoes1 are advantageously mixed with a known weight of ignited sand before drying4 ,the ash is determined either by directly incinerating a few grammes of the sugar in a tared platinum capsule1 or by accelerating the process of combustion by first moistening the sample with a little sulphuric acid4 ,in this case the bases will naturally be converted into sulphates1 and a deduction of one-tenth is usually made from the results so obtained1 in order to reduce it to terms of the corresponding carbonates4 ,the proportion of ash in raw cane sugar varies somewhat1 but it should not much exceed #ae per cent4 ,its average composition1 as given by ,monier1 is as follows3-- ,calcic carbonate #dijj ,potassium carbonate #afej ,sodium and potassium sulphates #afjj ,sodium chloride #ijj ,alumina and silica #iej ------ #ajjjj ------ ,insoluble mineral adulterants are readily separated by dissolving a rather considerable amount of the sample in water and filtering4 ,in this manner the presence of sand1 terra alba1 and foreign pigments may be recognised4 ,the determination of the character of the organic constituents of commercial sugars is effected1 either by chemical or by physical tests1 and1 in some instances1 by a combination of these methods4 ,the presence of such adulterants1 as flour or starch1 is very easily detected upon a microscopic examination of the suspected sample4 ,if cane sugar1 containing grape sugar1 is boiled with water1 to which about #b per cent4 of potassium hydroxide has been added1 the solution acquires a brown colour4 ,upon mixing a solution of pure cane sugar with a solution of cupric sulphate1 adding an excess of potassium hydroxide1 and boiling1 only a slight precipitation of red cupric oxide takes place4 ,under the same conditions1 grape sugar at once produces a copious green precipitate1 which ultimately changes to red1 the supernatant fluid becoming nearly or quite colourless4 ,a very good method for the quantitative estimation of grape sugar when mechanically mixed with cane sugar1 is that of ,p4 ,casamajor4 ,it is executed by first preparing a saturated solution of grape sugar in methylic alcohol4 ,the sample to be tested is thoroughly dried1 and then well agitated with the methylic alcohol solution1 in which all cane sugar will dissolve2 any grape sugar present remains behind1 and upon allowing the mixture to remain at rest for a short time1 forms a deposit which is again treated with the grape sugar solution1 and then collected upon a tared filter1 washed with absolute methylic alcohol1 and weighed4 ,glucose and invert sugar are usually quantitatively determined by means of ,fehling's solution4 ,as this preparation is liable to decompose upon keeping1 it is advisable to first prepare cupric sulphate solution by dissolving exactly #cd1fdj grammes of the salt in #ejj c4c4 of distilled water1 and then make up the ,rochelle salt solution by dissolving #fh grammes of sodium hydroxide1 and #agc grammes of ,rochelle salt in #ejj c4c4 of water1 the solutions being kept separate4 ,when required for use1 #e c4c4 each of the copper and ,rochelle solutions 7corresponding to #aj c4c4 of ,fehling's solution7 are introduced into a narrow beaker1 or a porcelain evaporating dish1 a little water is added1 and the liquid brought to the boiling point4 ,the sugar solution under examination should not contain over #je per cent4 of glucose4 ,it is cautiously added to the hot ,fehling's solution from a burette until the fluid loses its blue colour 7see p4 #cg74 ,the number of c4c4 required to completely reduce #aj c4c4 of ,fehling's solution1 represents #jje gramme of grape sugar4 ,the foregoing volumetric method is sometimes applied gravimetrically by adding a slight excess of ,fehling's solution to the sugar solution1 collecting the precipitated cupric oxide upon a filter and weighing1 after oxidation with a few drops of nitric acid2 or1 it may be dissolved1 and the copper contained deposited by electrolysis1 in which case the weight of copper obtained1 multiplied by #jech1 gives the equivalent amount of glucose4 ,the proportion of cane sugar in a sample of raw sugar can be determined by first directly estimating the proportion of invert sugar contained by means of ,fehling's solution1 as just described4 ,the cane sugar present is then inverted by dissolving one gramme of the sample in about #ajj c4c4 of water1 adding #a c4c4 of strong sulphuric acid1 and heating the solution in the water-bath for #cj minutes1 the water lost by evaporation being from time to time replaced4 ,the free acid is next neutralised by a little sodium carbonate1 its volume made up to #bjj c4c41 and the invert sugar now contained estimated by ,fehling's solution4 ,the difference in the two determinations represents the glucose formed by the conversion of the cane sugar2 #ajj parts of the glucose so produced is equivalent to #ie parts of cane sugar4 ,commercial cane sugar is1 however1 generally estimated by the instrument known as the saccharimeter or polariscope4 ,in order to convey an intelligent idea of the physical laws which govern the practical working of the polariscope1 it will first be necessary to refer to the subject of the polarisation of light4 ,the transformation of ordinary into polarised light is best effected either by reflection from a glass plate at an angle of about #ef1 or by what is known as double refraction4 ,the former method can be illustrated by ,fig4 #a1 ,plate ,x41 which represents two tubes1 ,b and ,c1 arranged so as to allow the one to be turned round within the other4 ,two flat plates of glass1 ,a and ,p1 blackened at the backs1 are attached obliquely to the end of each tube at an angle of about #ef1 as represented in the figure4 ,the tube ,b1 with its attached plate1 ,a1 can be turned round in the tube ,c without changing the inclination of the plate to a ray passing along the axis of the tube4 ,if a candle be now placed at ,i1 the light will be reflected from the plate ,p through the tube1 and1 owing to the particular angle of this plate1 will undergo a certain transformation in its nature1 or1 in other words1 become 8polarised40 ,so long as the plate ,a retains the position represented in the figure1 the reflected ray would fall in the same plane as that in which the polarisation of the ray took place1 and an image of the candle would be seen by an observer stationed at ,o4 ,but1 suppose the tube ,b to be turned a quarter round2 the plane of reflection is now at right angles to that of polarisation1 and the image will become invisible4 ,when the tube ,b is turned half-way round1 the candle is seen as brightly at first2 at the third quadrant it disappears1 until1 on completing the revolution of the tube1 it again becomes perfectly visible4 ,it is evident that the ray reflected from the glass plate ,p has acquired properties different from those possessed by ordinary light1 which would have been reflected by the plate ,a in whatever direction it might have been turned4 ,,plate ,x4 ,illustration3 ,fig4 #a4 ,fig4 #b4 ,fig4 #c4 ,fig4 #d4 ,polariscope4 ,,artotype4 ,e4 ,,bierstadt ,n4 ,y4 ,if a ray of common light be made to pass through certain crystals1 such as calc spar1 it undergoes double refraction1 and the light transmitted becomes polarised4 ,the arrangement known as ,nicol's prism1 which consists of two prisms of calc spar1 cut at a certain angle and united together by means of ,canada balsam1 is a very convenient means of obtaining polarised light4 ,if two ,nicol's prisms are placed in a similar position1 one behind the other1 the light polarised by the first 7or polarising7 prism passes through the second 7or analysing7 prism unchanged2 but if the second prism be turned until it crosses the first at a right angle1 perfect darkness ensues4 ,while it would exceed the limits of this work to enter fully upon the theoretical explanations which are commonly advanced concerning the cause and nature of this polarised1 or transformed light1 it may be well to state here that common light is assumed to be composed of two systems of beams which vibrate in planes at right angles to each other1 whereas polarised light is regarded as consisting of beams vibrating in a single plane only4 ,if1 now1 we imagine the second ,nicol's prism to be made up of a series of fibres or lines1 running only in one direction1 these fibres would act like a grating and give free passage to a surface like a knife blade only when this is parallel to the bars1 but would obstruct it if presented transversely4 ,this somewhat crude illustration will1 perhaps1 serve to explain why the rays of light which have been polarised by the first ,nicol's prism are allowed to pass through the second prism when the two are placed in a similar position1 and why they are obstructed when the prisms are crossed at right angles1 it being remembered that in a polarised ray the vibrations of the beams of light take place in a single plane4 ,suppose we place between the two ,nicol's prisms1 while they are at right angles1 a plate cut in a peculiar manner from a crystal of quartz1 we will discover that rays of light now pass through the second prism1 and that the field of vision has become illuminated with beautiful colours--red1 yellow1 green1 blue1 etc41 according to the thickness of the quartz plate used4 ,on turning the second ,nicol's prism on its axis1 these colours will change and pass through the regular prismatic series1 from red to violet1 or the contrary1 according to the direction of the rotation produced by the intervening plate4 ,quartz1 therefore1 possesses the remarkable property of rotating the plane of polarisation of the coloured rays of which light is composed2 and it has been discovered that some plates of this mineral exert this power to the right1 others to the left2 that is1 they possess a right or left-handed circular polarisation4 ,numerous other substances1 including many organic compounds1 possess this quality of causing a rotation--either to the right or left--of a plane of polarised light4 ,for example1 solutions of cane sugar and ordinary glucose cause a right-handed rotation1 whilst levulose and invert sugar exert a left-handed rotation4 ,the extent of this power is directly proportional to the concentration of the solutions used1 the length of the column through which the ray of polarised light passes being the same4 ,it follows that on passing polarised light through tubes of the same length which are filled with solutions containing different quantities of impure cane sugar1 an estimation of the amount of pure cane sugar contained in the tubes can be made by determining the degree of right-handed rotation produced2 and it is upon this fact that the application of the polariscope in sugar analysis is based4 ,the optical portions of the most improved form of the polariscope--that known as the ,ventzke-,scheibler--are represented by ,fig4 #b4 ,the light from a gas burner enters at the extremity of the instrument and first passes through the 8regulator ,a10 which consists of the double refracting ,nicol's prism a and the quartz plate b1 it being so arranged that it can be turned round its own plane1 thus varying the tint of the light used1 so as to best neutralise that possessed by the sugar solution to be examined4 ,the incident ray now penetrates the polarising ,nicol's prism ,b1 and next meets a double quartz plate ,c 7#cge millimetres in thickness74 ,this quartz plate1 a front view of which is also shown in the figure1 is divided in the field of vision1 one half consisting of quartz rotating to the right hand1 the other half of the variety which rotates to the left hand4 ,it is made of the thickness referred to owing to the fact that it then imparts a very sensitive tint 7purple7 to polarised light1 and one that passes very suddenly into red or blue when the rotation of the ray is changed4 ,since the plate ,c is composed of halves which exert opposite rotary powers1 these will assume different colours upon altering the rotation of the ray4 ,after leaving the double quartz plate the light1 which1 owing to its passage through the ,nicol's prism ,b is now polarised1 enters the tube ,d containing the solution of cane sugar under examination2 this causes it to undergo a right-handed rotation4 ,it next meets the 8compensator0 ,e1 consisting of a quartz plate c1 which has a right-handed rotary power1 and the two quartz prisms d1 both of which are cut in a wedge shape and exert a left-handed rotation4 ,they are so arranged that one is movable and can be made to slide along the other1 which is fixed1 thus causing an increase or decrease in their combined thickness and rotary effect4 ,the ray of light then passes through the analysing ,nicol's prism ,f1 and is finally examined by means of the telescope ,g1 with the objective e and ocular f4 ,fig4 #c gives a perspective view of the ,ventzke-,scheibler polariscope4 ,the ,nicol's prism and quartz plate which constitute the 8regulator0 are situated at ,a and ,b1 and can be rotated by means of a pinion connecting with the button ,l4 ,the polarising ,nicol's prism is placed at ,c1 and the double quartz plate at ,d4 ,the receptacle h contains the tube ,p filled with sugar solution1 and is provided with the hinged cover h1 which serves to keep out the external light while an observation is being taken4 ,the right-handed quartz plate and the wedge-shaped quartz prisms 7corresponding to c and d1 ,fig4 #b7 are situated at ,g1 and at ,e and ,f1 and the analysing ,nicol's prism is placed at ,h4 ,when the wedge-shaped prisms have an equal thickness coinciding with that of the quartz plate c 7,fig4 #b7 the left-handed rotary power of the former is exactly neutralised by the right-handed rotary power of the latter1 and the field of vision seen at ,i is uniform in colour1 the opposing rotary powers of the two halves of the double quartz plates ,c 7,fig4 #b7 being also equalised4 ,but if the tube1 filled with a sugar solution1 is placed in the instrument1 the right-handed rotary power of this substance is added to that half of the double quartz plate which exerts the same rotary effect 7the other half being diminished in a like degree71 and the two divisions of the plate will now appear of different colours4 ,in order to restore an equilibrium of colour the movable wedge-shaped quartz plate ,e is slid along its fellow ,f by means of the ratchet ,m1 until the right-handed rotary power of the sugar solution is compensated for by the increased thickness of the left-handed plate1 when the sections of the plate ,c will again appear uniform in colour4 ,for the purpose of measuring the extent to which the unfixed plate has been moved1 a small ivory scale is attached to this plate1 and passes along an index scale connected with the fixed plate4 ,the degrees marked on the scale1 which are divided into tenths1 are read by aid of a mirror s attached to a magnifying glass ,k4 ,when the polariscope is in what may be termed a state of equilibrium1 i4 e4 before the tube containing the sugar solution has been placed in it1 the index of the fixed scale points to the zero of the movable scale4 ,in the practical use of the ,ventzke-,scheibler saccharimeter the method to be followed is essentially as follows3 #bfjdh grammes of the sugar to be tested are carefully weighed out and introduced into a flask #ajj cubic centimetres in capacity2 water is added1 and the flask shaken until all crystals are dissolved4 ,the solution is next decolorised by means of basic plumbic acetate1 its volume made up to #ajj cubic centimetres1 and a little bone-black having been added if necessary1 a glass tube1 corresponding to ,p 7,fig4 #c7 which is exactly #bjj millimetres in length1 and is provided with suitable caps1 is completely filled with the clear filtered liquid4 ,this is then placed in the polariscope1 and protected from external light by closing the cover shown at h4 ,on now observing the field of vision by means of the telescope1 it will be seen that the halves into which it is divided exhibit different colours4 ,the screw ,m is then turned to the right until this is no longer the case1 and absolute uniformity of colour is restored to the divisions of the double quartz plate ,c 7,fig4 #b74 ,the extent to which the screw has been turned1 which corresponds to the right-handed rotation caused by the sugar solution1 is now ascertained on reading the scale by the aid of the glass ,k4 ,the instrument under consideration is so constructed that1 when solutions and tubes of the concentration and length referred to above are used1 the reading on the scale gives directly the percentage of pure crystallisable cane sugar contained in the sample examined4 ,for instance1 if the zero index of the fixed scale points to #ife on the movable scale1 after uniformity of colour has been obtained1 the sample of sugar taken contains #ife per cent4 of pure cane sugar4 ,the results given by the polariscope possess an accuracy rarely1 if ever1 attained by any other apparatus employed in the determination of practical commercial values4#eg ,the proportion of grape sugar intentionally added to cane sugar can also be determined by the use of the polariscope1 certain modifications being observed in its application4 ,as previously stated1 cane sugar is converted into a mixture of dextrose and levulose1 termed invert sugar1 by the action of dilute acids4 ,while the rotary effect of dextrose upon the plane of a ray of polarised light is constant at temperatures under #ajj1 that exerted by levulose varies1 it being reduced as the temperature is increased2 hence it follows that at a certain temperature the diminished levo-rotary power of the levulose will become neutralised by the dextro-rotary effect of the dextrose1 i4e4 the invert sugar will be optically inactive4 ,this temperature has been found to approximate #ij4 ,since dextrose is not perceptibly affected by the action of weak acids1 it is evident that by converting cane sugar into invert sugar and examining the product by the polariscope at a temperature of about #ij1 the presence of any added dextrose 7glucose7 will be directly revealed by its dextro-rotary action4 ,this is accomplished by a method suggested by ,messrs4 ,chandler and ,ricketts1#eh which consists in substituting for the ordinary observation tube of the polariscope a platinum tube1 provided with a thermometer1 and surrounded by a water-bath1 which is heated to the desired temperature by a gas burner 7,plate ,x4 ,fig4 #d74 ,the sugar solution to be examined is first treated with a little dilute sulphuric acid1 then neutralised with sodium carbonate1 clarified by means of basic plumbic acetate1 filtered1 and the polariscopic reading taken at a temperature of #hf to #ij4 ,since the results given by the foregoing method represent pure dextrose1 it is necessary to first ascertain the dextro-rotary power of the particular variety of glucose probably employed for the adulteration of the sugar under examination1 and then make the requisite correction4 ,this process for the estimation of glucose is especially advantageous1 in that the optical effect of the invert sugar normally present in raw cane sugars is rendered inactive4 ,it is sometimes desirable to determine the relative proportions of the organic constituents which are present in commercial glucose4 ,these usually consist of dextrose1 maltose1 and dextrine1 all of which possess dextro-rotary power1 but not in the same degree2 that of dextrose being #eb1 that of maltose #aci1 and that of dextrine #aic4 ,an estimation of the amount of each can be made by first ascertaining the total rotary effect of the sample by means of the polariscope4#ei ,this is expressed by the equation ,p #eb d #aci m #aic d1 7#a7 in which ,p is the total rotation observed4 ,upon now treating the solution of glucose with an excess of an alkaline solution of mercuric cyanide 7prepared by dissolving #abj grammes of mercuric cyanide and #be grammes of potassium hydroxide in #a litre of water71 the dextrose and maltose contained in the sample are decomposed1 leaving the dextrine unaffected4 ,a second polariscopic reading is then made1 which gives the amount of dextrine present1 that is ,p #aic d1 7#b7 from which the proportion of dextrine is calculated4 ,subtracting the second equation from the first1 we have ,p - ,p #eb d #aci m4 7#c7 ,both dextrose and maltose reduce ,fehling's solution1 the total reduction 7,r7 being the reducing per cent4 of the former 7d7 added to that of the latter 7m74 ,the reducing power of maltose is1 however1 only #jfb as compared with dextrine1 therefore ,r d #jfb m4 7#d7 ,multiplying by #eb1 we have #eb ,r #eb d #cbbd m1 and subtract from 7#c71 which gives ,p - ,p - #eb ,r #ajfgf m1 7#e7 whence m 7,p - ,p - #eb ,r7 _/ #ajfgf 7#f7 d ,r - #jfb m 7#g7 and d ,p_/#aic4 ,,footnotes3 #ed ,it is of interest in this connection to note the recent discovery of a coal-tar derivative1 benzoyle sulphonic imide1 ,c#f;,h#d ,,co_/,,so ,,nh1 commercially known as 8saccharine40 ,this body possesses about #bcj times the sweetening power of cane sugar4 ,it bears1 however1 no near chemical relation to the sugars1 which1 for the greater part1 constitute hexatomic alcohols4 ,see ,amer4 ,chem4 ,jour41 i4 p4 #agj1 and vol4 ii4 p4 #aha2 also1 ,jour4 ,soc4 ,chem4 ,indus41 ,no4 #b1 vol4 vi4 p4 #ge4 #ee ,of #da samples of molassan1 tested in ,massachusetts in #ahhe1 #ab contained tin chloride4 #ef ,the average composition of over #ajj1jjj samples of raw cane sugar 7mostly ,cuban7 tested in the ,united ,states ,laboratory during the past five years1 has been as follows3-- ,per cent4 ,moisture #cj ,ash #ae ,polarisation #ij #eg ,the foregoing description of the polariscope was embodied in an article contributed by the author to ,van ,nostrand's ,engineering ,magazine4 #eh ,journ4 ,amer4 ,chem4 ,soc41 i4 p4 #a4 #ei ,wiley1 ,chem4 ,news1 xlvi4 p4 #age4 ,,honey4 ,honey consists of the saccharine substance collected by the bee 7,apis mellifica7 from the nectaries of flowers1 and deposited by them in the cells of the comb4 8,virgin honey0 is the product of hives that have not previously swarmed1 which is allowed to drain from the comb2 the inferior varieties being obtained by the application of heat and pressure4 ,as a result of the peculiar conditions of its formation1 honey constitutes a rather complex mixture of several bodies2 indeed1 its exact composition is a matter of some doubt4 ,the chief ingredients are levulose and dextrose1 accompanied by a small amount of cane sugar1 and inconsiderable proportions of pollen1 wax1 and mineral matter4 ,according to ,dubrunfaut and ,soubeiran1#fj genuine honey contains an excess of levulose mixed with dextrose and some cane sugar4 ,in the course of time the latter is gradually converted into invert sugar1 and a crystalline deposit of dextrose forms1 the levulose remaining fluid4 ,the following analyses made by ,j4 ,c4 ,brown#fa and ,e4 ,sieben1#fb show the general composition of pure honey3-- ---------------------------------------- ---------------- ,j4 ,c4 ,brown4 ,e4 ,sieben4 ---------------------------------------- ---------------- ,dextrose #cagg to #dbjb #bbbc to #ddga ,levulose #ccef #djdc #cbae #dfhi ,total glucoses #fhdj #gigb #fgib #gieg ,sucrose 44 none #hbb ,wax1 pollen and insol trace to #baj 44 ,ash #jjg #jbf 44 ,water at #ajj #aeej #aihj #afbh to #bdie ,undetermined #die #aajj #abi #hhb ---------------------------------------- ---------------- ,barth has examined several varieties of genuine honey with the following results3-- ---------------------------------------- --------------------------- ,per cent4 ,per cent4 ,per cent4 ---------------------------------------- --------------------------- ,water #acfj #aefj #aajf ,dry substance #hfdj #hddj #hhid ,ash #jbh #jbd #jij ,polarisation of #aj per ,direct -#df -#e #aa cent4 solution 7in #bjj ,after millimetre tube7 inversion 44 -#ge #d ,original substance #fifj #gbj #fjj ,sugar ,after inversion #fiej #ggj #gdf ,organic matter1 not sugar #afeb #gaf #acdd ---------------------------------------- --------------------------- ,w4 ,bishop#fc obtained the following figures from the examination of honey of known purity3-- ---------------------------------------- ------------------------- ,hungarian4 ,chili4 ,italian4 ,normandy4 ---------------------------------------- ------------------------- ,reducing sugar #fgag #gcje #gjcg #gici ,crystallised sugar #geh #dee #egg #j ,direct polarisation -#acgj -#adae -#hee -#ibe ,polarisation after inversion -#aedj -#adhe -#abj 44 ---------------------------------------- ------------------------- ,the substances said to be employed in the adulteration of honey are water1 starch1 cane sugar1 and glucose-syrup2 the last mentioned is undoubtedly most commonly used4 ,hager#fd states that1 by treating corn starch with oxalic acid1 a product is obtained which1 on standing two or three weeks1 acquires the appearance and taste of genuine honey2 and samples of commercial honey not unfrequently wholly consist of this or some other form of artificial glucose4 ,the season for the collection of honey by bees is a limited one1 and any existing deficiency in their natural source of supply is sometimes remedied by placing vessels filled with glucose near the hives4 ,occasionally the bees are also supplied with a ready-made comb1 consisting1 at least partially1 of paraffine4 ,it has been asserted that in some instances1 this factitious comb is entirely composed of paraffine1 but the writer is informed that1 if the sophistication is practised to a proportion of over #aj per cent41 the bees do not readily deposit the honey in the comb4 ,owing to the complex composition of honey and to the rather incomplete character of the analyses of the genuine article at hand1 the detection of some of the forms of adulteration resorted to is a matter of considerable difficulty4 ,the presence of starch is best recognised by the microscopic examination of the honey4 ,this will likewise reveal the absence of pollen1 which may be regarded as a certain indication of the spurious nature of the sample4 ,there appears to exist a difference of opinion in regard to the presence of cane sugar in genuine honey1 but it may safely be accepted that the detection of a considerable proportion of this substance points to its artificial addition4 ,in all cases of suspected adulteration with cane sugar or glucose1 the determination of the sugar present by means of the polariscope and by ,fehling's method 7both before and after inversion7 is indispensable4 ,it is commonly stated that unsophisticated honey polarises to the left1 and that a sample possessing a dextro-rotary action is necessarily contaminated with glucose or cane sugar2 but1 while in the great majority of cases this is doubtless the fact1 it is equally certain that honey of known purity has been met with which polarised to the right4 ,upon the inversion of honey containing cane sugar1 the dextro-rotation is changed to a levo-rotation4 ,according to ,lenz1#fe the specific gravity 7at #ag7 of a solution of #cj grammes of pure honey in exactly twice the quantity of distilled water is never less than #aaaaj1 a lower density indicating adulteration with water4 ,hehner#ff states that the ash of genuine honey is always alkaline1 whereas that of artificial glucose is invariably neutral4 ,the proportion of phosphoric acid present in honey varies from #jjac to #jjce per cent41 which is considerably less than the proportion contained in starch sugars4 ,honey contaminated with starch sugar will generally show about #jaj per cent4 of phosphoric acid1 and artificial honey1 made from cane sugar1 will usually be free from the acid4 ,the addition of commercial glucose may often be detected by the turbidity produced upon adding ammonium oxalate to a filtered aqueous solution of the sample2 this is due to the presence of calcium sulphate1 a common impurity in the commercial varieties of glucose4 ,if the glucose employed for admixture contains much dextrine1 as is very often the case1 this fact can be utilised in its detection as follows3--#b c4c4 of a #be per cent4 solution of the honey are introduced into a narrow glass cylinder1 and #je c4c4 of absolute alcohol is cautiously added2 with pure honey1 the point of contact of the liquids will remain clear or become so upon allowing the mixture to stand at rest1 whereas in presence of artificial glucose a milky turbidity will appear between the two strata4 ,genuine honey may1 it is true1 contain a small proportion of dextrine and exhibit a slight cloudiness when treated with alcohol1 but the difference in the degree of turbidity caused is very considerable1 and sufficient to render the test of service4 ,the test may also be applied by dissolving #bj grammes of the suspected honey in #fj c4c4 of distilled water and then adding an excess of alcohol4 ,under these circumstances pure honey merely becomes milky1 while1 if commercial glucose is present1 a white precipitate of dextrine is formed1 which can be collected and weighed4 ,if the sugar in the sample is determined by ,fehling's solution1 both before and after inversion with a little sulphuric acid1 and an estimation of the amount of dextrine present is made by precipitation with alcohol1 it often occurs that the quantity of the latter substance is proportional to the difference between the amount of sugar found4 ,according to the late investigations of ,sieben1#fg fairly satisfactory methods for the detection and determination of glucose syrup in honey are based upon the following facts3-- #ast4 ,when genuine honey undergoes fermentation1 the substances which remain undecomposed1 are optically inactive4 ,glucose1 or starch syrup1 on the other hand1 leaves a considerable amount of dextrine1 which is strongly dextrogyrate4 ,the test is made by dissolving #be grammes of honey in about #afj c4c4 of water1 and adding #ab grammes of yeast 7free from starch74 ,the mixture is allowed to ferment at a moderate temperature for two or three days1 after which aluminium hydroxide is added1 and the liquid made up to #bej c4c4 and then filtered4 #bjj c4c4 of the filtrate are evaporated to a volume of #ej c4c41 and a #bjj mm4 tube is then filled with the concentrated solution and examined by the polariscope4 #bnd4 ,the substances remaining unaffected by the fermentation of pure honey are not converted into a reducing sugar by boiling with dilute hydrochloric acid1 as is the case with those obtained from starch syrup under the same circumstances4 #be c4c4 of the solution employed for the polarisation test1 as just described1 are diluted with an equal volume of water1 #e c4c4 of strong hydrochloric acid added1 and the mixture is placed in a flask and heated for an hour over the water-bath4 ,the contents of the flask are neutralised with potassium hydroxide1 then diluted to a volume of #ajj c4c41 and the proportion of reducing sugar estimated in #be c4c4 of the solution4 ,honey containing different proportions of starch sugar gave the following percentages of reducing sugar3-- ,starch-,sugar ,present4 ,reducing ,sugar ,obtained4 per cent4 per cent4 #e #adgb #aj #cbdj #bj #fcib #dj #hhed #crd4 ,if the cane sugar originally present in genuine honey has been changed into invert sugar1 and the honey solution is boiled with a slight excess of ,fehling's reagent1 no substances capable of yielding sugar when treated with acids will remain undecomposed4 ,starch syrup1 when subjected to this treatment1 yields grape sugar in about the proportion of #dj parts to every #ajj parts of the syrup used4 ,the test is applied as follows3--#ad grammes of honey are dissolved in #dej c4c4 of water1 and the solution is heated over the steam-bath with #bj c4c4 of semi-normal acid1 in order to invert the cane sugar present4 ,after heating for half an hour1 the solution is neutralised1 and its volume made up to #ejj c4c4 #ajj c4c4 of ,fehling's solution are then titrated with this solution1 which may contain about #b per cent4 of invert sugar 7in case the sample examined is pure1 from #bc to #bf c4c4 will be required72 #ajj c4c4 of ,fehling's reagent are next boiled with #je c4c4 less of the honey solution than was found to be necessary to completely reduce the copper4 ,the reduced liquid is then passed through an asbestos filter1 the residue washed with hot water1 the filtrate treated with a slight excess of concentrated hydrochloric acid1 and the solution heated for one hour on the steam-bath4 ,sodium hydroxide is now added1 until only a very little free acid remains unneutralised1 and the solution is made up to #bjj c4c4 ,upon well shaking the cooled liquid1 a deposit of tartar sometimes separates4 #aej c4c4 of the filtered solution are finally boiled with a mixture of #abj c4c4 of ,fehling's reagent and #bj c4c4 of water1 and the proportion of grape sugar estimated from the amount of metallic copper obtained4 7,see p4 #aaa47 ,when pure honey is submitted to the preceding process1 the copper found will not exceed #b milligrammes4 ,the quantities of copper obtained when honey adulterated with various proportions of starch sugar was tested were about as follows3-- ,starch ,sugar ,milligrammes of contained4 ,copper found4 per cent4 #aj #dj #bj #ij #cj #adj #dj #aie #ej #bej #fj #ccj #gj #daj #hj #ejj ---------------------------------------- --------------------------- ,dextrose4 ---------------------------- ,levulose4 --------------------- ,invert ,sugar1 ,character of ,samples4 by ,fehling's ,method4 ------------- ,cane ,sugar4 ------ ,total ,sugar4 ---------------------------------------- ----------------------- per per per per per cent4 cent4 cent4 cent4 cent4 ,adulterated with cane sugar 44 44 #efci #aide #gfhd and water #befc #bedb #eajf #ajfb #fafg #ae per cent4 glucose syrup#cgbj #cahj #fiah 44 #fijj #fe per cent4 glucose syrup#bage #aifj #dacj 44 #dace #dj per cent4 glucose syrup#cdfa #bchi #ehhc 44 #ehej #dj per cent4 glucose syrup and with cane sugar4 #bedg #bcea #dijd #gjf #efjd #hj per cent4 glucose syrup#baib #abhc #cejj 44 #cdge ---------------------------------------- ------------------------ ---------------------------------------- ----------------- ,water4 ------------------ ,character of ,samples4 ,dry ,substance4 ----------- ,not ,sugar4 ---------------------------------------- --------------- per per per cent4 cent4 cent4 ,adulterated with cane sugar #bjhe #giae #bca and water #cfdh #fceb #ahe #ae per cent4 glucose syrup#ahed #hadf #abdf #fe per cent4 glucose syrup#ahfe #hace #djjj #dj per cent4 glucose syrup#agha #hbai #bcfi #dj per cent4 glucose syrup and with cane sugar4 #aiid #hjjf #bdjb #hj per cent4 glucose syrup#ahab #hahh #egac ---------------------------------------- --------------- ---------------------------------------- ---------------------------- ,polarisation after ,fermentation4 ---------------------------- ,i ,residue of ,fermentation when treated with acid gave ,grape ,character of ,samples4 ,sugar4 ------------------ ,milligrammes of ,copper found by ,method #c4 ---------------------------------------- --------------------------- degrees4per cent4 mgr4 ,adulterated with cane sugar #jj #jj #j and water #jj #jj #j #ae per cent4 glucose syrup #dd #db #ff #fe per cent4 glucose syrup #be #abd #cff #dj per cent4 glucose syrup #ac #gf #aif #dj per cent4 glucose syrup and with cane sugar4 #hj per cent4 glucose syrup #cd #aeb #dib ---------------------------------------- ---------------------------- ,the tabulation on p4 #abg exhibits the results obtained by the application of the foregoing tests to adulterated honey4#fh ,the detection of paraffine in honeycomb is easily accomplished4 ,genuine bees'-wax fuses at #fd1 paraffine usually at a lower temperature4 ,the latter is not affected by treatment with concentrated sulphuric acid1 whereas bees'-wax is dissolved by the strong acid1 and undergoes carbonisation upon the application of heat4 ,the amount of potassium hydroxide required for the saponification of one gramme of bees'-wax1 as applied in ,koettstorfer's method for butter analysis 7p4 #ga71 widely differs from the quantities consumed by ,japanese wax and paraffine4 ,mr4 ,edward ,w4 ,martin has obtained the following figures3-- ,milligrammes ,k 7,o ,h7 required to saponify one gramme4 ,bees'-wax #gj ,japanese wax #babie ,paraffine none #ah out of #cg samples of strained and comb honey1 examined in #ahhe by the ,mass4 ,state ,board of ,health1 were adulterated with glucose and ordinary syrup4 ,,footnotes3 #fj #8,comptes ,rendus1' xxviii4 p4 #gge4 #fa #8,analyst1' iii4 p4 #bfi4 #fb ,zeits4 ,anal4 ,chem41 xxiv4 p4 #ace4 #fc ,journ4 de ,pharm4 et de ,chem41 #ahhd1 p4 #dei4 #fd ,pharm4 ,centralb4 #ahhe1 pp4 #cjc1 #cbg4 #fe #8,chemiker ,zeitung1' viii41 p4 #fac4 #ff #8,analyst1' x41 p4 #bag4 #fg ,zeitsch4 d4 ,vereins4 f4 d4 ,rbenzucker ,ind41 p4 #hcg4 #fh #8,jahresberichte1' #ahhd1 p4 #ajea4 ,,confectionery4 ,pure white candy should consist entirely of cane sugar with its water of crystallisation1 but most of the article commonly met with contains a large proportion of glucose1 and in many cases it is wholly composed of this compound 7see p4 #aji74 ,starch and terra alba 7i4 e4 gypsum or kaolin71 are the other adulterants sometimes employed to fraudulently increase the bulk and weight of candy4 ,the substances used for colouring purposes are more liable to be positively deleterious4 ,while such colouring agents as caramel1 turmeric1 litmus1 saffron1 beet-juice1 indigo1 and some of the coal-tar dyes may be considered comparatively harmless1 there can be no question in regard to the very objectionable character of certain other pigments which are sometimes employed3 these are mainly inorganic1 and include plumbic chromate1 salts of copper and arsenic1 zinc-white1 barium sulphate and ,prussian blue4 ,another occasional form of adulteration to which some kinds of confectionery are exposed1 is the admixture of artificial flavourings1 such as 8pear essence0 7amylic and ethylic acetates71 8banana essence0 7a mixture of amylic acetate and ethylic butyrate71 and oil of bitter almonds1 or its imitation1 nitro-benzole4 ,a preparation known as 8rock and rye drops10 which had acquired a great popularity among school children in several of our large cities1 proved upon analysis to consist of a mixture of glucose1 flour1 and fusel oil4 ,the examination of candy and other forms of confectionery usually embraces the determinations of glucose1 starch1 flour1 colouring and flavouring agents1 terra alba1 and mineral admixtures generally4 ,the detection and estimation of glucose has already been described under ,sugar4 ,starch and flour are readily detected upon treating a minute portion of the suspected candy with a little water and submitting the mixture to a microscopic examination1 when1 in their presence1 the insoluble residue will exhibit the characteristic forms of starch granules4 ,the insoluble portion of the sample may also be tested with a solution of iodine4 ,the proportion of starch can be determined by boiling the matter insoluble in water with dilute sulphuric acid1 and estimating the amount of glucose found1 by means of ,fehling's solution4 ,coal-tar and vegetable compounds used for colouring purposes1 can often1 be recognised by means of their behaviour with reducing and oxidising agents1 by their solubility in spirits and other menstrua1 and by the application of dyeing-tests4 ,thus vegetable colours may sometimes be identified upon boiling mordanted cotton yarn in a bath prepared from a portion of the sample containing the colouring matter1 and slightly acidulated with acetic acid4 ,this process will likewise generally reveal the presence of aniline dyes1 unmordanted woollen cloth being substituted for cotton1 and a neutral bath being employed4 ,the inorganic pigments used for colouring candy are usually to be sought for in the ash obtained upon incineration4 ,the presence of copper and lead is detected by the formation of black precipitates upon saturating with sulphuretted hydrogen the solution of the ash in hydrochloric acid2 zinc1 chromium1 etc41 are precipitated from the filtered solution upon addition of ammonium hydroxide and ammonium sulphide4 ,it is frequently more convenient to apply special tests for the particular metal thought to be present1 either directly to the pigment or to the ash4 ,in this way1 arsenic can often be recognised by treating a portion of the colouring matter in a test-tube1 when it will sublime and collect upon the cool part of the tube in minute crystals of arsenious acid4 ,or1 an acidulated solution of the detached pigments may be boiled with a piece of polished copper-foil1 upon which the arsenic will be deposited as a greyish film3 this can be sublimed1 and otherwise further examined4 ,copper is easily detected and estimated by placing the acid solution of the ash in a tared platinum dish1 and reducing the copper by the electrolytic method4 ,chromium is recognised upon boiling the colouring matter with potassium carbonate solution3 in its presence1 potassium chromate is formed1 which is submitted to the usual distinctive tests for chromium4 ,the colour of ,prussian blue is destroyed upon warming it with caustic alkalies3 indigo1 which remains unaffected by this treatment1 forms a blue solution if heated with concentrated sulphuric acid4 ,the presence of terra alba1 barium sulphate1 etc41 is best detected by the examination of the ash4 ,chalk1 or marble-dust1 is recognised by its effervescence when treated with an acid1 as well as by the presence of a notable proportion of lime in the ash4 ,many of the flavouring mixtures added to candy may be separated by treating the sample with chloroform or petroleum naphtha and evaporating the solution to dryness over a water-bath1 when their identity is frequently revealed by their odour and other physical properties4 ,of #aih samples of the cheaper varieties of confectionery examined by ,health officials in the ,united ,states1 #aae were adulterated4 ,plumbic chromate is a very common addition2 #da out of #dh samples of yellow- and orange-coloured candy contained this poisonous pigment4 ,,beer4 ,the name beer is most commonly applied to a fermented infusion of malted barley1 flavoured with hops4 ,its manufacture embraces two distinct operations1 viz41 malting and brewing4 ,briefly considered1 the former process consists in first steeping barley 7the seed of ,hordeum distichon7 in water and allowing it to germinate by arranging it in layers or heaps which are subsequently spread out and repeatedly turned over1 the germination being thereby retarded2 it is afterwards entirely checked by drying the grain 7now known as malt7 in cylinders or kilns4 ,the degree of temperature employed in drying and roasting the barley determines the colour and commercial character of the malt1 which may be pale1 amber1 brown or black4 ,in the ,united ,states the light-coloured varieties of malt are chiefly made4 ,an important change which takes place during the malting of barley is the conversion of its albuminous constituents into a peculiar ferment1 termed diastase1 which1 although its proportion in malt does not exceed #jjjc per cent41 exerts a very energetic action in transforming starch1 first into dextrine1 then into sugar 7maltose74 ,the following analyses1 by ,proust1 exhibit the general composition of unmalted and malted barley3-- ---------------------------------------- ----------------- ,barley4 ,malt4 ---------------------------- ,hordeine #ee #ab ,starch #cb #ef ,gluten #c #a ,sugar #e #ae ,mucilage #d #ae ,resin #a #a --- --- #ajj #ajj ---------------------------------------- ----------------- ,the body termed hordeine is generally considered to be an allotropic modification of starch4 ,in the brewing of beer1 the malted grain is crushed by means of iron rollers1 and then introduced into the mash-tubs and digested with water at a temperature of about #ge1 whereby the conversion of the starch into dextrine and sugar is effected4 ,after standing for a few hours1 the clear infusion1 or wort1 is drawn off and boiled with hops 7the female flower of ,humulus lupulus71 after which it is rapidly cooled1 and then placed in capacious vats where it is mixed with yeast and allowed to undergo the process of fermentation for several days1 during which the formation of fresh quantities of yeast and a partial decomposition of the sugar into alcohol and carbonic acid take place4 ,the beer is next separated from the yeast and transferred into clearing-vats1 and1 later on1 into storage casks1 where it undergoes a slow after-fermentation1 at the completion of which it is ready for consumption4 ,the quality of the water used in the process of mashing and brewing is of great importance1 and it is of special moment that it should be free from all organic contaminations4 ,the presence of certain mineral ingredients1 notably of calcium sulphate1 is believed to exert a beneficial effect on the character of the beer obtained4 ,in the ,united ,states1 the best known varieties of malt liquors are ale1 porter1 and lager beer4 ,the difference between ale and porter is mainly due to the quality of the malt used in their manufacture4 ,ale is made from pale malt1 porter or stout from a mixture of the darker coloured malts1 the method of fermentation employed being in both cases that known as the 8superficial0 7oberghrung71 which takes place at a higher temperature and is of shorter duration than the 8sedimentary0 7unterghrung74 ,the latter form of fermentation1 which is used in the preparation of ,bavarian or lager beer1 occurs at a temperature of about #h1 and requires more time for its completion1 during which the beer is1 or should be1 preserved in cool cellars for several months before it is fit for use2 hence the common ,american name of this kind of beer1 from lager1 a storehouse4 ,there are three varieties of ,bavarian beer1 8lager beer0 proper1 or the summer beer1 which has been stored for about five months2 8schenk10 or winter beer1 which is fit for use in several weeks2 and 8bock0 beer1 which possesses more strength than the former1 and is made in comparatively small quantities in the spring of the year4 ,a mild kind of malt liquor1 known as 8weiss0 beer1 and prepared by a quick process of fermentation1 is less frequently met with4 ,the first brewery in ,america is said to have been founded in ,new ,york in the year #afdd1 by ,jacobus1 who afterwards became the first burgomaster of the city1 then ,new ,amsterdam4 ,subsequently1 ,william ,penn established a brewery in ,bucks ,co41 ,pa41 and a century later1 ,general ,putnam engaged in the manufacture of beer in the ,state of ,connecticut4 ,the brewing of lager beer in the ,united ,states began to assume prominence about thirty-five years ago4 ,it is estimated that1 at the present time1 over #bjjj breweries are devoted to the preparation of this form of malt liquor1 with an invested capital of at least #fj millions of dollars1 the annual production exceeding #ae millions of barrels4#fi ,the industry is chiefly carried on in ,new ,york1 ,brooklyn1 ,philadelphia1 ,milwaukee1 ,st4 ,louis1 and ,cincinnati4 ,the composition of beer naturally varies according to the kind of grain from which it is made and the process of fermentation employed4 ,the chief ingredients are alcohol1 carbonic acid1 sugar 7maltose71 dextrine1 the oil and bitter principle of hops 7lupuline71 albuminoids1 lactic1 acetic1 succinic and propionic acids1 inorganic salts1 and traces of glycerine4 ,the term 8extract0 is applied to the non-volatile constituents1 which include the sugar1 dextrine1 albuminoids1 ash1 etc4 ,the foregoing table1 collated from the analyses of various chemists1 gives the general composition of some of the best known brands of malt liquor1 as well as the minimum and maximum proportions that have been found4 ---------------------------------------- ----------------------------- ,specific ,gravity4 ---------------------------------------- -------- ,carbonic ,acid4 ---------------------------------------- -- ,alcohol 7by weight74 ------------------------------------- ,extract4 ------------------------------- ,albuminoids4 ,variety4 -------------------------- ,sugar4 --------------------- ,dextrine4 ---------------- ,phosphoric ,acid4 ---------- ,acid4 ----- ,ash4 ---------------------------------------- -------------------- p4c4 p4c4p4c4 p4c4p4c4p4c4p4c4p4c4 p4c4 ,porter #ajbjgjaf #ed #fj #jhc 44 #ggbjbdjdj 44 ,scotch ale 44 #jae #heaji #jggjcdbejjai 44 44 ,burton ale #ajajf 44 #eiade #jeg 44 #cfdjcb 44 44 ,munich 7,salvator7#ajabijah #df #id #jfg 44 44 44 44 44 7,bock7 #ajaahjag #db #ib 44 #jhj 44 44 #jbb #jjbd 7,schenk7 44 44 #ch #eh 44 44 #fagjad 44 44 7,lager7 #ajaajjae #ea #ej #jhcjce 44 #jbjjba 44 ,berlin 44 44 #ca #eh 44 44 44 44 #jba 44 7,tivoli7 44 44 #dce #ead 44 44 44 #jbcjai 44 ,erlanger 44 44 #def #dha 44 #jdjadd 44 #jdh 44 ,thringer 7common7 44 44 #bjj 44 44 #jcagga 44 44 44 ,culmbacher #ajbbh 44 #djj #gchjec 44 44 #jaf 44 44 ,american lager1 average #ai samples #ajafb 44 #bgh #fje 44 #aeb 44 #jaijcjejaje ,american ale #ajaej 44 #dfi #fejjgddif 44 44 #jbecjjhj ,american lager1 #dgd samples maximum #ajcgj 44 #hii #ied 44 44 44 44 #jdf #jaff minimum #jiii 44 #jfh #abh 44 44 44 44 #jaj #jjbh ,according to ,knig maximum #ajcd #jejj #gcaabdaihbdeghejdjjdh #jji minimum #ajajjjajjajj #bfjjjbjajadfjjhjad #jjb ---------------------------------------- -------------------- ,the composition of beer ash is evidently affected by the character of the water used in the brewing process4 ,blyth gives the following as the average composition of the ash of ,english beers3-- ,per cent4 ,potash #cgbb ,soda #hjd ,lime #aic ,magnesia #eea ,ferric oxide traces ,sulphuric acid #add ,phosphoric acid #cbji ,chlorine #bia ,silica #ajhb ,the following results were obtained by the writer from the analysis of the ash of ,american lager beer of fair quality3-- ,per cent4 ,silica #iig ,alumina and ferric oxide #jdf ,lime #cee ,magnesia #gbg ,soda #acha ,potassa #aiei ,sulphuric acid #cbe ,chlorine #ddj ,phosphoric acid #cggj ------ #ajjjj ,percentage of ash #jbgd ,strictly speaking1 normal beer consists solely of the product of malt and hops1 and the presence of any ingredients other than these should be regarded as an adulteration4 ,it is maintained by brewers1 and with justice1 that the term 8malt0 is not necessarily restricted to barley1 but includes other varieties of malted grain1 such as wheat1 corn1 and rice4 ,the old ,english law1 while permitting the addition of wholesome bitters1 prohibits the use of various other substances1 but in the ,united ,states1 no legal definition of pure beer has1 as yet1 been formulated1 and the necessity for such a measure is being experienced4#gj ,the past literature of beer adulteration makes mention of very numerous substances which1 in former times1 have been resorted to as admixtures4 ,among these the following are the most prominent3-- #ast4 ,artificial bitters4--,picric acid1 picrotoxine1 aloes1 gentian1 quassia1 and wormwood4 ,several years ago the author had occasion to examine two samples1 imported under the name of 8hop substitutes10 both of which proved to consist of salicine1 the bitter principle of the willow4 ,the fruit of the hop tree 7,ptelea trifoliata71 has also been employed as an artificial bitter for beer4 #bnd4 ,flavourings4--,for flavouring purposes1 cayenne pepper1 8grains of paradise10 cloves1 orris root1 coriander seeds1 the oils of anise1 nutmegs1 and carraway1 are stated to have been used4 #crd4 ,malt substitutes4--,these mainly consist of corn1 rice1 and glucose4 ,a substitute for malt1 of rather recent origin1 and commercially known as 8cerealine10 is prepared by subjecting hulled and coarsely ground ,indian corn to the action of steam1 the product being subsequently pulverised by means of hot rollers4 ,it is said to have the following average composition3-- ,water #iih ,insoluble starch #fadc ,soluble starch1 dextrine1 and maltose #aggi ,albuminoids #ijg ,oil #abb ,cellulose #jbc ,mineral matter #jbh ,in addition to the foregoing1 several chemical compounds1 such as ammonium carbonate1 tartaric acid1 alkaline phosphates1 boric and salicylic acids and glycerine are1 or at least have been1 employed as accessories in the manufacture of beer4 ,from the investigations of the ,new ,york ,state ,board of ,health1 it appears that the present adulteration of ,american beer--more especially of 8lager beer0--is limited1 so far as the brewer is concerned1 to the use of various substitutes for malt1 the addition of salt1 and of sodium bicarbonate4 ,the proportion of diastase obtained by the germination of barley1 or other cereals1 is largely in excess of the amount required to convert into sugar the starch actually present in the grain treated2 hence the brewer can add other forms of amylaceous substances1 such as corn or rice1 to malted barley with decided economy1 and the majority of ,new ,york brewers employ such substitutes1 usually in a proportion of #be per cent4 ,the brewer may likewise advantageously add glucose syrup to the malt infusion1 since1 by its use1 he arrives at the same end1 i4 e4 instead of obtaining all of his sugar as the result of the malting process1 he directly provides himself with the same body1 at least so far as it possesses value to him as a source of alcohol4 ,the question of the sanitary effects of the use of artificial glucose as an adulterant of sugar and syrups1 and as a substitute for malted grain in the manufacture of beer1 has given rise to extensive controversy4 ,in this regard1 one fact seems to have been demonstrated4 ,glucose1 as it is now to be found on the market1 is free from any appreciable amount of deleterious contamination4 ,the discovery of its artificial production has given birth to a very important branch of industry1 and1 according to all available reports1 the commercial product at present met with is for many purposes an economical and harmless substitute for cane sugar1 the chief objection to its application as such being the fact that it possesses considerably less sweetening power4 ,the ,united ,states ,national ,academy of ,sciences1 after having carefully investigated the sanitary aspects of the glucose question1 arrived at the following conclusion3#ga 8,that1 though having at best only about two-thirds the sweetening power of cane sugar1 yet starch sugar is in no way inferior to the cane sugar in healthfulness1 there being no evidence before the committee that maize-starch sugar1 either in its normal condition or fermented1 has any deleterious effect upon the system1 even when taken in large quantities40 ,in regard to the use of glucose as a substitute for malt in beer-making1 it is asserted by some authorities that dietetic advantages to be derived from pure malt will be to some extent wanting in the extractive matters of beer manufactured partially from the artificial product4 ,a distinction between glucose and maltose1 to the advantage of the latter1 is also made4 ,the brewer1 on the other hand1 claims that sugar is sugar1 whether obtained from the malting of grain or from the conversion of starch by the aid of acids4 ,regarding these bodies merely as sources of alcohol1 attempts to differentiate between them are of little service4 ,the superiority claimed for barley malt over its substitutes would rather appear to be due to its greater richness in certain soluble constituents1 more especially those containing nitrogen and phosphoric acid4#gb ,a proposed law to prohibit the use of all malt substitutes has recently been rejected by the ,german ,reichstag4 ,in the ,english ,beer ,adulteration ,act 7#ahhf71 however1 it is directed that1 in case beer 7ale or porter7 made from other substances than hops and barley-malt is offered for sale1 the fact shall be mentioned on a prominent placard1 stating the nature of the foreign ingredients4 ,the addition of sodium bicarbonate is resorted to in order to increase the effervescing power of the beverage1 and1 possibly in some instances1 to neutralise the acids formed by the souring of new and hastily prepared beer4#gc ,one of the chief objections to which certain inferior varieties of ,american lager beer are open is that they are not allowed to 8age0 properly4 ,the apparent gain to the brewer of such beer consists in an economy of time and ice2 he is also enabled to turn over his invested capital sooner than the more scrupulous manufacturer1 who is thus placed in a disadvantageous position so far as trade competition is concerned4 ,it is stated that some of the beer made in the neighbourhood of ,new ,york is sent out for consumption two weeks after its brewing4#gd ,beer of this character would be apt to contain abnormally large proportions of dextrine1 dextrose1 etc41 as well as be contaminated with unchanged yeast and other products of imperfect fermentation4 ,it is said to be the practice to submit it to a process of clarification by means of isinglass and cream of tartar1 and then impart additional life to the product by adding sodium bicarbonate1 which is used in the form of cartridges or pills1 and in a proportion of two ounces of the salt to the keg of beer4#ge ,such a beverage obviously possesses very little claim to the name 8lager0 beer4 ,it is1 perhaps1 to this reprehensible practice that many of the deleterious effects on the digestive organs which sometimes follow the consumption of considerable quantities of poor grades of lager beer are to be ascribed2 and it is often asserted to be the fact that beer drinkers who have daily drunk from #bj to #be glasses of ,german beer with apparent impunity1 experience disagreeable results from the habitual consumption of much smaller quantities of some varieties of ,american lager4 ,it should be remarked1 in this connection1 that the brewer is by no means responsible for all of the sophistications to which beer is exposed1 as after it leaves his hands it may be watered by the retailer as well as allowed to deteriorate in quality by careless methods of preservation4 ,from all procurable information1 it would appear that the only questionable features of beer brewing1 as now generally carried on in the ,united ,states1 are the following3-- #ast4 ,the use of corn and other meals1 and of artificial glucose as substitutes for malted barley4 #bnd4 ,the use of sodium bicarbonate1 to impart additional life to the beer1 and the occasional use of common salt4 ,concerning the alleged employment of artificial bitters in beer it should be stated1 that a few years since1 when a very marked increase occurred in the price of hops1 other bitter preparations were advertised and offered for sale in the market2 unfortunately1 but little authentic data can be secured in regard to the extent of their use4 ,at present1 this form of adulteration has apparently been discontinued4 ,it is worthy of notice1 that the addition of hops to beer was originally considered a falsification1 and was prohibited in ,england by legal enactments4 ,in regard to the manufacture and sale of partially fermented beer1 the question of the prevalence of this practice must be regarded as undetermined4 ,no objection exists to the proper use of isinglass or other forms of gelatine for the clarification of beer4 ,of #dgf samples of beer tested by ,dr4 ,f4 ,e4 ,engelhardt1 of the ,new ,york ,state ,board of ,health1 about one-quarter gave evidence of the use of malt substitutes in their manufacture1 but no sample was conclusively shown to be adulterated with bitters other than hops4 ,the examination of beer properly includes an inspection of its physical characteristics1 such as taste1 colour1 and transparency1 the determination of the specific gravity1 quantitative estimations of the proportions of alcohol1 carbonic acid1 extractive matter1 sugar1 organic acids1 ash and phosphoric acid1 and qualitative tests for the detection of the presence of artificial substitutes for malt and hops4 ,when of good quality1 beer exhibits a bright and transparent colour1 a faint but not disagreeable aroma1 and a clean and slightly bitter taste4 ,it should be free from any signs of viscosity1 the appearance of which is usually an indication of the presence of unchanged yeast4 ,the specific gravity of beer is determined by first removing the excess of carbonic acid by repeatedly agitating the sample in a capacious glass flask1 or by pouring it from one beaker into another several times1 and then filling a specific gravity bottle with the liquid and allowing it to stand at rest until all air or gas bubbles have escaped2 the weight of the bottle and its contents is now taken at #ae4 ,in order to determine the proportion of alcohol present1 #ajj c4c4 of the beer are introduced in a suitable flask which is connected with a ,liebig's condenser and subjected to distillation until about one-half of the quantity taken has passed over4 ,the distillate is then made up to its original volume by the addition of water1 and its density ascertained by means of the specific gravity bottle1 from which the percentage of alcohol present 7by weight and by volume7 is readily obtained upon referring to the alcoholometric table on p4 #add4 ,the frothing of beer and the volatilisation of the free acids present are best obviated by the addition of a little tannic acid and baryta-water to the sample before the distillation4 ,an indirect method for the determination of alcohol in beer is also frequently employed4 ,it is accomplished by first ascertaining the density of the liquor1 next removing the alcohol present by evaporation over the water-bath1 subsequently adding sufficient water to restore the original volume and again taking the specific gravity of the product4 ,the density of spirit of equal strength to the beer taken 7,x7 is obtained by the formula1 ,d_/,d ,x1 in which ,d is the original gravity of the sample1 and ,d the gravity of the de-alcoholised liquor when made up to its first volume4 ,the following table 7see p4 #add7 from #8,watts' ,dictionary of ,chemistry' gives the percentages of alcohol by volume and weight1 corresponding to different densities at #ae4 ,the amount of carbonic acid is conveniently found by introducing #ajj c4c4 of the well-cooled beer into a rather large flask1 provided with a delivery-tube which connects1 first with a wash-bottle containing concentrated sulphuric acid1 next with a ,u-tube1 filled with fused calcium chloride4 ,the latter is connected with a ,liebig's bulb containing a solution of potassium hydroxide1 then with a ,u-tube containing solid potassium hydroxide1 both of which have previously been tared4 ,the flask is heated over a water-bath until the evolution of carbonic acid ceases1 after which1 the gas remaining in the apparatus is caused to traverse the potash bulb by drawing air through it4 ,this is done by means of a tube attached to the flask and reaching below the surface of the beer4 ,at its other extremity1 it is drawn out to a fine point and connected with a small potash bulb 7for the retention of atmospheric carbonic acid71 by aid of a rubber tube1 which permits of breaking the glass point before drawing air through the apparatus4 ,the amount of carbonic acid present in the sample is ascertained by the increase of weight found in the larger potash bulb and ,u-tube4 ,,alcoholometric ,,table ,,for ,,beer1 ,,etc4 ------------------------------------- ,volume ,weight ,specific ,gravity4 per cent4per cent4 ------------------------------------ #aj #jhj #jiihej #aa #jhh #jiihce #ab #jif #jiihbj #ac #ajd #jiihje #ad #aab #jiigij #ae #abj #jiigge #af #abh #jiigfj #ag #acf #jiigde #ah #add #jiigcj #ai #aeb #jiigae #bj #afj #jiigjj #ba #afh #jiifhf #bb #agf #jiifgb #bc #ahd #jiifeh #bd #aib #jiifdd #be #bjj #jiifcj #bf #bjh #jiifaf #bg #baf #jiifjb #bh #bbd #jiiehh #bi #bcb #jiiegd #cj #bdj #jiiefj #ca #bdh #jiiedf #cb #bef #jiiecb #cc #bfd #jiieah #cd #bgb #jiiejd #ce #bhj #jiidij #cf #bhh #jiidgf #cg #bif #jiidfb #ch #cjd #jiiddh #ci #cab #jiidcd #dj #cbj #jiidbj #da #cbh #jiidjf #db #ccf #jiicib #dc #cdd #jiicgh #dd #ceb #jiicfd #de #cfj #jiicej #df #cfh #jiiccf #dg #cgf #jiicbb #dh #chd #jiicjh #di #cib #jiibid #ej #djj #jiibhj #ea #djh #jiibfg #eb #daf #jiibed #ec #dbd #jiibda #ed #dcb #jiibbh #ee #ddj #jiibae #ef #ddh #jiibjb #eg #def #jiiahi #eh #dfd #jiiagf #ei #dgb #jiiafc #fj #dha #jiiaej #fa #dhi #jiiacg #fb #dig #jiiabd #fc #eje #jiiaaa #fd #eac #jiijih #fe #eba #jiijhe #ff #ecj #jiijgb #fg #ech #jiijei #fh #edf #jiijdf #fi #eed #jiijcc #gj #efb #jiijbj #ga #egj #jiijjh #gb #egh #jihiif #gc #ehf #jihihd #gd #eid #jihigb #ge #fjb #jihifj #gf #faa #jihidi #gg #fai #jihicf #gh #fbg #jihibd #gi #fce #jihiab #hj #fdc #jihijj ------------------------------------ ,the proportion of malt extract in beer can be directly determined by the evaporation of #e or #aj c4c4 of the sample in a capacious platinum dish over the water-bath and drying the residue until constant weight is obtained4#gf ,it should be allowed to cool under a bell-jar over calcium chloride1 before weighing4 ,usually the estimation is made by an indirect process1 which consists in removing the alcohol by evaporation1 bringing the liquid up to its original volume by the addition of water1 and then taking its specific gravity and determining the percentage of malt extract by means of the following table3-- ,,specific ,,gravity ,,and ,,strength ,,of ,,malt ,,extract4 ----------------------- ,specific ,per ,cent4 ,gravity4 ,malt ,extract4 ----------------------- #ajjj #jjjj #ajja #jbej #ajjb #jejj #ajjc #jgej #ajjd #ajjj #ajje #abej #ajjf #aejj #ajjg #agej #ajjh #bjjj #ajji #bbej #ajaj #bejj #ajaa #bgej #ajab #cjjj #ajac #cbej #ajad #cejj #ajae #cgej #ajaf #djjj #ajag #dbej #ajah #dejj #ajai #dgej #ajbj #ejjj #ajba #ebej #ajbb #eejj #ajbc #egej #ajbd #fjjj #ajbe #fbdd #ajbf #fdhh #ajbg #fgca #ajbh #fige #ajbi #gbai #ajcj #gdfc #ajca #ggjf #ajcb #giej #ajcc #haie #ajcd #hdch #ajce #hfha #ajcf #hibe #ajcg #iagj #ajch #idac #ajci #ifeg #ajdj #iija #ajda #ajadb #ajdb #ajcha #ajdc #ajfai #ajdd #ajheg #ajde #aajie #ajdf #aaccc #ajdg #aaeie #ajdh #aahji #ajdi #abjdg #ajej #abbhe #ajea #abebc #ajeb #abgfa #ajec #acjjj #ajed #acbch #ajee #acdgf #ajef #acgad #ajeg #acieb #ajeh #adaij #ajei #addbh #ajfj #adfff #ajfa #adijd #ajfb #aeaci #ajfc #aecga #ajfd #aefjd #ajfe #aehcg #ajff #afjgj #ajfg #afcjb #ajfh #afecd #ajfi #afgfg #ajgj #agjjj ----------------------- ,the sugar contained in beer is best determined by by taking #ej c4c4 of the sample1 adding #aj c4c4 of plumbic basic acetate solution1 and making the volume of the mixture up to #cjj c4c4 with distilled water4 ,after standing for some time the solution is passed through a dry filter4 ,it is then examined by cautiously adding it from a burette to #aj c4c4 of ,fehling's solution 7diluted with #dj c4c4 of distilled water and brought to the boiling-point71 until the blue colour of the latter disappears 7see p4 #aaa74 ,it should be borne in mind that1 while #aj c4c4 of ,fehling's solution are reduced by #jje gramme of glucose1 it requires #jjge gramme of maltose to effect the same reduction4 ,in order to estimate the dextrine1 #aj c4c4 of the beer are reduced by evaporation to about #d c4c41 and heated with #a c4c4 of dilute sulphuric acid to #aaj by means of an oil-bath in a strong hermetically closed glass tube for five hours4 ,at the completion of this operation the solution is neutralised with sodium hydroxide1 diluted1 and the total glucose determined by ,fehling's reagent1 as just described4 ,the glucose due to the conversion of the dextrine is found by deducting the amount of maltose 7expressed in terms of glucose7 previously obtained from the total glucose2 #aj parts of glucose represent #i parts of dextrine4 ,the organic acids 7acetic and lactic7 are estimated as follows3--7a7 ,acetic acid1 by distilling #ajj c4c4 of the sample almost to dryness1 and titrating the distillate with decinormal soda solution2 7b7 ,lactic acid1 by dissolving the residue remaining after the distillation in water1 and either determining its acidity by decinormal soda1 or by treating the residue with water and a little sulphuric acid1 adding barium carbonate to the mixture1 heating in the water-bath and filtering1 the precipitate being thoroughly washed with hot water4 ,the filtrate is then concentrated to a syrup by evaporation1 and agitated in a test-tube with a mixture of #a part each of sulphuric acid1 alcohol1 and water1 and #aj parts of ether4 ,after standing at rest for some time1 the ethereal solution is separated by means of a pipette and evaporated to dryness in a tared capsule4 ,the residue 7impure lactic acid7 can be weighed1 or it is dissolved in water1 the solution treated with zinc carbonate1 and the lactic acid determined as zinc lactate1 which contains #ede per cent4 of the anhydrous acid4 ,phosphoric acid may be estimated in the beer directly by first expelling the carbonic acid1 then adding a small quantity of potassium acetate1 heating1 and titrating with a standard solution of uranium acetate1 using potassium ferrocyanide as the indicator4 ,it can also be determined gravimetrically in the ash4 ,the estimation of the ash is made by evaporating #ajj c4c4 of the sample in a weighed platinum dish to dryness1 and incinerating the residue at a rather moderate heat1 so as to avoid volatilisation of the chlorides4 ,the amount of ash in normal beer should never exceed #je per cent41 the usual proportion being about #jc per cent42 this would naturally be increased by the addition of sodium bicarbonate or sodium chloride to the beer4 ,the complete analysis of the ash is seldom necessary1 but it is often of importance to estimate the amount of sodium chloride contained4 ,this is effected by dissolving the ash-residue in distilled water and precipitating the chlorine from an aliquot portion of the solution by silver nitrate2 one part of the precipitate obtained represents #jdji part of common salt4 ,the proportion of sodium chloride in pure beer is very inconsiderable1 but it may be added to the beverage either to improve the flavour or to create thirst4 ,for the determination of phosphoric acid1 a weighed portion of the ash is dissolved in nitric acid1 the solution evaporated to dryness1 and the residue boiled with water containing a little nitric acid4 ,it is then filtered1 concentrated by evaporation1 an excess of ammonium molybdate solution added1 and the mixture set aside for about ten hours1 after which the precipitate formed is separated by filtration and dissolved in ammonium hydroxide4 ,a solution of magnesium sulphate 7mixed with a considerable quantity of ammonium chloride7 is now added1 and the precipitated ammonio-magnesium phosphate collected1 washed1 ignited1 and weighed1 #ajj parts of this precipitate contain #fd parts of phosphoric anhydride 7,p#b,o#e74 ,the positive detection of the presence of artificial substitutes for malt in beer is a matter of considerable difficulty4 ,according to ,haarstick1 a large proportion of commercial glucose contains a substance termed amylin1 which exerts a strong dextro-rotary effect upon polarised light1 but is not destroyed by fermentation1 and upon these facts is based a process for the identification of starch-sugar in beer4 ,it is executed by evaporating #a litre of the sample to the consistency of a syrup and separating the dextrine present by the gradual addition of #ie per cent4 alcohol4#gg ,after standing at rest for several hours the liquid is filtered1 the greater portion of the alcohol removed from the filtrate by distillation1 and the residual fluid evaporated to dryness over the water-bath4 ,the solid residue is then diluted to about a litre1 yeast added1 and the sugar present decomposed by allowing fermentation to take place for three or four days1 at a temperature of #bj4 ,it was found that1 under these conditions1 pure beer afforded a solution which was optically inactive when examined by the polariscope1 while beer prepared from artificial glucose gave a solution possessing decided dextro-rotary power4 ,the use of rice and glucose in the manufacture of beer is also indicated when there is a deficiency in the proportion of phosphoric acid in the ash1 and of the extract1 which applies1 although to a somewhat less extent1 if wheat or corn meal has been substituted for barley malt4 ,the following conclusions were reached by a commission of chemists appointed in ,germany to determine standards for beer3--,a fixed relation between the quantity of alcohol and extract in beer does not invariably exist4 ,as a rule in ,bavarian and lager beer1 for #a part by weight of alcohol a maximum of #b parts and a minimum of #ae parts of extract should be present4 ,in case malt has been replaced by glucose1 or other non-nitrogenous substances1 the percentage of nitrogen in the extract will fall below #jfe4 ,the acidity should not exceed #c c4c4 of normal alkali solution for #ajj c4c4 of beer4 ,the ash should not exceed #jc per cent4 ,the maximum proportion of glycerine should not exceed #jbe per cent4 ,for clarification1 the following means are permissible3 ,filtration1 the use of shavings1 etc41 and of isinglass or other forms of gelatine2 for preservation1 carbonic acid gas1 and salicylic acid may be employed--the latter1 however1 only in beer which is intended for exportation to countries where its use is not prohibited4 ,several samples of so-called 8beer preservatives0 examined by the author1 consisted of a solution of sodium salicylate and borax1 dissolved in glycerine4 ,salicylic acid is employed in order to prevent fermentation in beer1 which is exposed to great variations in temperature4 ,its presence is detected by the following process1 suggested by ,rse1#gh which is equally applicable to wine3--,the beer 7or wine7 is acidulated with sulphuric acid1 and well shaken with its own volume of a mixture of equal parts of ether and petroleum naphtha4 ,after standing at rest1 the ethereal layer is removed by a pipette1 and evaporated or distilled until reduced to a few c4c4 ,a little water and a few drops of a dilute ferric chloride solution are then added1 and the liquid filtered3 in presence of salicylic acid1 the filtrate will exhibit a violet colour4 ,in the case of wines1 where the presence of tannic acid might interfere with the salicylic acid reaction1 the filtrate is re-acidulated1 then diluted1 and the treatment with the ether mixture and iron chloride repeated4 ,the second residue will now show the violet coloration1 even in wines rich in tannin1 and containing but #jb milligramme of salicylic acid per litre4 ,the tannin can also be removed by precipitation with gelatine1 and the colour test for salicylic acid subsequently applied4 ,glycerine is likewise sometimes used as a preservative of beer1 and is also added to render the liquor richer in appearance1 by communicating a viscosity to the froth which causes it to adhere longer to the sides of the glass4 ,it can be quantitatively estimated by evaporating #ajj c4c4 of the sample in a capsule at a temperature of #ge1 until the carbonic acid has been expelled1 then adding about #e grammes of magnesium hydroxide1 and thoroughly stirring the mixture until it forms a homogeneous1 semifluid mass4 ,the contents of the dish are allowed to cool1 and are then well digested with #ej c4c4 of absolute alcohol1 and the fluid portion afterwards separated by decantation1 the residual mass being again treated with #bj c4c4 of absolute alcohol1 and the alcoholic solution thus obtained added to the first4 ,the malose1 parapeptone1 etc41 present in the solution are now precipitated by adding 7with constant stirring7 #cjj c4c4 of anhydrous ether1 after which the liquid is filtered1 and the filtrate concentrated1 at first by spontaneous evaporation1 subsequently by heating over the water-bath1 until it assumes the consistency of a syrup1 when it is placed in an exsiccator which connects with an air-pump1 where it is allowed to remain for twenty-four hours4 ,the syrupy residue is then digested with #bj c4c4 of absolute alcohol and filtered1 the filtrate being collected in a tared capsule1 which is again exposed to the heat of the water-bath1 and allowed to remain in the exsiccator for twelve hours1 after which it is weighed4 ,the increase in weight gives approximately the amount of glycerine contained in the beer examined4#gi ,it is certain that many of the poisonous substances which in former times have been detected in beer1 such as strychnine1 hyoscyamine1 picric acid1 and picrotoxine1 are not used at present4 ,it is much more probable that such bitters as gentian and quassia may be met with1 especially at times when hops are dear4 ,these latter far exceed hops in bitterness1 and do not exert deleterious effects upon health4 ,willow bark1 or its active principle1 salicine1 has also been employed4 ,the detection of some of the most apocryphal substitutes for hops is effected1 according to ,wiltstein1#hj by the following method3 ,one litre of the beer is concentrated over the water-bath to a syrupy liquor1 which is introduced into a rather capacious tared cylinder and weighed4 ,the gum1 dextrine1 and mineral salts are first separated by adding to the syrup five times its weight of #ie per cent4 alcohol1 with which it is thoroughly mixed1 and allowed to digest for twenty-four hours4 ,the clear1 supernatant solution is now drawn off1 and the residue treated with a fresh quantity of alcohol1 which is afterwards united with the solution first obtained1 the whole being then evaporated until the alcohol is expelled4 ,a small portion of the residue is dissolved in a little water1 and tested for picric acid1 as described later on4 ,the remainder is repeatedly shaken with about six times its weight of pure benzol1 which is subsequently removed by decantation1 the operation being then repeated with fresh benzol1 the two solutions added and evaporated to dryness at a very moderate temperature4 ,the residue thus obtained is divided into three portions1 which are placed in small porcelain dishes and tested as follows3-- ,to one portion a little nitric acid 7sp4 gr4 #accj7 is added2 if a red coloration ensues1 brucine is present2 if a violet colour1 colchicine4 ,a second portion is treated with concentrated sulphuric acid2 the production of a red colour indicates the presence of colocynthine4 ,to a third portion1 a few fragments of potassium dichromate and a little sulphuric acid are added2 if a purple-violet coloration takes place1 strychnine is present4 ,the portion of the syrup which has remained undissolved by benzol is first dried over the water-bath1 and then agitated with pure amylic alcohol1 by which treatment picrotoxine and aloes1 if present1 will go in solution1 and impart a bitter taste to the liquid4 ,the solution can be examined as subsequently directed for picrotoxine2 the presence of aloes is best recognised by the characteristic saffron-like odour possessed by this body4 ,the syrup which remains after the successive treatments with benzol and amylic alcohol is next freed from any remaining traces of the latter compound by means of blotting-paper1 and then thoroughly agitated with anhydrous ether1 which is afterwards removed and allowed to spontaneously evaporate4 ,if the residue now obtained exhibits a wormwood-like aroma1 and gives a reddish yellow solution1 which rapidly changes to a deep blue when treated with concentrated sulphuric acid1 absinthine is present4 ,the syrup insoluble in ether may still contain quassine1 gentipicrine1 and menyanthine1 and the presence of any of these bodies is indicated if it possesses a bitter taste1 since the bitter principle of hops would have been removed by the foregoing treatment with solvents4 ,the syrup is dissolved in a little warm water1 the solution filtered and divided into two portions4 ,to one a concentrated ammoniacal solution of silver nitrate is added1 and the mixture heated3 if it remains clear1 quassine is probably present2 the formation of a metallic mirror points to the presence of either gentipicrine or menyanthine4 ,a second portion of the aqueous solution is cautiously evaporated in a small porcelain capsule1 and a few drops of strong sulphuric acid are added to the residue3 if no change takes place in the cold1 but upon applying heat a carmine-red coloration appears1 gentipicrine is present2 if a yellowish brown colour1 which afterwards changes to a violet1 is produced1 the presence of menyanthine is probable4#ha ,picric acid can be detected by means of the following tests3-- #a4 ,upon shaking pure beer with animal charcoal1 it becomes decolorised1 whereas beer containing picric acid retains a lemon-yellow colour after this treatment4 #b4 ,the bitter taste of normal beer is removed by treatment with a little plumbic diacetate and filtering1 which is not the case with the flavour imparted by the use of picric acid4 #c4 ,unbleached wool or pure flannel will acquire a decided yellow colour if boiled for a short time in beer adulterated with picric acid1 and afterwards washed4 #d4 ,upon agitating #bj c4c4 of the suspected beer in a test-tube with #aj c4c4 of amylic alcohol1 allowing the mixture to remain at rest1 and then removing the amylic alcohol1 a solution is obtained which contains any picric acid present in the sample treated4 ,it is evaporated to dryness1 the residue dissolved in a little warm distilled water1 and the aqueous solution submitted to the following tests3-- 7a7 ,to one portion a concentrated solution of potassium cyanide is added2 in presence of picric acid1 a blood-red colour is produced1 due to the formation of iso-purpuric acid4 7b7 ,a second portion is treated with a solution of cupric-ammonium sulphate2 if picric acid be present1 minute greenish crystals of cupric-ammonium picrate will be formed4 7c7 ,to a third portion1 a little ammonium sulphide1 containing free ammonium hydroxide1 is added2 in presence of picric acid1 picramic acid is produced1 the formation of which is accelerated by the application of heat1 and is made evident by the appearance of an intensely red colour4 ,the detection of cocculus indicus1 or its poisonous alkaloid1 picrotoxine1 may be effected by first agitating the beer with plumbic acetate1 filtering1 removing the lead from the filtrate by means of sulphuretted hydrogen1 and again filtering4 ,the filtrate is first boiled1 then carefully evaporated until it possesses a thickish consistency1 when it is shaken up with animal charcoal1 which is afterwards brought upon a filter1 washed with a very little cold water1 and dried at #ajj4 ,the picrotoxine possibly present is then extracted from the animal charcoal by boiling it with strong alcohol1 from which the alkaloid separates on evaporating the solution1 either in quadrilateral prisms or in feathery tufts4 ,again reverting to beer adulteration1 ,prof4 ,h4 ,b4 ,cornwall has lately made an interesting report in this regard4#hb ,several years ago1 in reply to a circular issued by the 8,business ,men's ,moderation ,society of ,new ,york ,city10 the 8,association of ,united ,lager ,beer ,brewers0 asserted that the only substitutes for barley malt employed were corn starch1 corn meal1 rice1 glucose1 and grape sugar1 no artificial bitters being used4 ,the addition of glucose and grape sugar1 the association stated1 was not necessarily on account of economy1 but had for its object an increase in the strength of the wort1 without resorting to concentration and the production of beer of desirable flavour and colour4 ,rdlinger#hc denies that beer is subjected to injurious adulteration in ,germany4 ,he states substantially as follows3 8,cases of sickness1 frequently claimed to be caused by the beer1 are due either to excess or to the consumption of the new and incompletely fermented beverage4 ,it has been affirmed that brewers often economise in hops by the use of other and deleterious bitters1 and that picric acid and strychnine have been employed for this purpose4 ,nonsense1 once written1 is frequently copied by hundreds1 and in this way circulates among the masses4 ,the maximum amount of hops used in beer is really inconsiderable1 and1 there exists no necessity for resorting to foreign substitutes1 even in seasons when the price of hops is abnormally high1 since the proportion of this ingredient could be slightly decreased without incurring the danger of detection which would follow the use of artificial bitters40 ,on the other hand1 it is certain that1 in past years1 such injurious additions as cocculus indicus1 picric acid1 aloes1 etc41 have actually been discovered by chemists of high standing in bitter ale and other forms of beer4 ,a4 ,schmidt1#hd asserts that glycerine1 alum1 and sodium bicarbonate are added to beer1 and states that beer1 poor in extractive and alcoholic constituents1 is liable to become sour1 a defect which is remedied by the use of alkalies and chalk1 the resulting disagreeable taste being disguised by means of glycerine4 ,the same authority deprecates the use of glucose on account of the absence of nutritious albuminoids and phosphates in this substance4 ,it would certainly appear obvious that the direct addition of starch-sugar to the wort1 which results in augmenting the alcoholic strength of beer without correspondingly increasing the proportion of valuable extractive matter1 is of doubtful propriety4 ,grains are less open to this objection4 ,of these1 maize is generally regarded as the best substitute for barley malt1 both on account of its similarity in composition and its cheapness4 ,the ,international ,congress of ,medical ,sciences1 held at ,brussels in #ahge1 adopted the following resolutions3-- #a4 ,genuine beer should be made from grain and hops4 #b4 ,no other substances should replace these1 either wholly or partially4 #c4 ,all substitutes should be considered as adulterations1 and should come under the penalty of the law1 even if not deleterious to health4 ,the ,german ,brewers' ,association1 at its ,frankfort meeting1 defined wholesome beer as the produce of malt1 hops1 yeast1 and water with a partial substitution of the malt by starch meal1 rice1 maize1 and glucose1 and regarded the use of some malt substitutes as permissible on scientific and hygienic grounds4 ,it recommended1 however1 that1 in case such substitutes are employed1 the beer so prepared should be designated by a distinctive name1 such as 8rice beer10 8sugar beer10 etc4 ,the darker varieties of beer are sometimes artificially coloured by the addition of caramel1 and1 although the result reached is virtually the same as that caused by the over-roasting of malt1 the practice is prohibited in ,germany unless the product is designated as 8coloured beer40#he ,according to ,guyot1 some of the ,bavarian beer sold in ,paris is coloured with methyl orange4#hf ,licorice is employed in beer brewing in ,germany1 both on account of its sweetening power and for clarifying purposes4 ,in regard to the use of artificial preservatives1 such as salicylic acid and sodium bisulphite1 it is very probable that articles of food which have been treated with these preparations are not readily digested4 ,their use1 moreover1 should be unnecessary1 if due care has been exercised in the manufacture of the beer4 ,this is especially applicable to beer intended for home consumption4 ,,footnotes3 #fi ,the total production of all kinds of malt liquors in the ,united ,states was1 for the fiscal year #ahhf1 #bj millions of barrels2 it is assumed that at least three-quarters of this amount consisted of lager beer4 #gj ,in ,bavaria the use of all malt and hop substitutes is legally prohibited4 #ga #8,report of the ,national ,academy of ,sciences1' #ahhc1 p4 #hh4 #gb ,hanemann has made the following determinations of fermented worts prepared from pure malt and from malts containing #dj per cent4 of each substitute3-- ---------------------------------------- --------------------- ,pure ,malt4 ,maize ,malt4 ,rice ,malt4 ,starch ,malt4 ---------------------------------------- --------------------- ,alcohol #bga #bgf #bij #cai ,extract #fei #fdh #fbe #eia ,proteids #jdc #jci #jcc #jbh ---------------------------------------- --------------------- #gc ,the writer is assured by a prominent ,new ,york brewer1 that the addition of sodium bicarbonate is resorted to1 not so much as a remedy for poor beer1 as for the purpose of satisfying the vitiated taste of the public1 who demand a lively and sparkling beverage4 ,the proportion employed is claimed not to exceed one ounce to the keg of beer4 #gd #8,annual ,report ,brooklyn ,board of ,health1' #ahhe1 p4 #hi4--,the accuracy of this statement is denied by the brewers4 ,a blending of new and old beer is1 however1 occasionally practised with1 it is said1 no deleterious effects4 #ge ,ibid4 #gf ,the albuminoids in beer may be estimated by diluting #a c4c4 of the sample with water and then submitting it to ,wanklyn's process for water analysis 7see p4 #baa74 ,the albuminoid ammonia thus obtained1 multiplied by #eb1 give the proteids in the beer taken4 #gg ,the dextrine can also be removed by subjecting the beer to dialysis 7see p4 #ahc74 #gh ,chem4 ,centralb41 #ahhf1 p4 #dab4 #gi ,griessmayer2 ,corresp4 ,blatt4 d4 ,ver4 ,anal4 ,chem4 ,no4 #d1 ,feb4 #ahhj4 #hj ,griessmayer2 ,corresp4 ,blatt4 d4 ,ver4 ,anal4 ,chem4 ,no4 #d1 ,feb4 #ahhj4 #ha ,a comprehensive scheme for the detection of foreign bitters in beer1 suggested by ,dragendorff1 will be found in the ,archiv4 der ,pharm4 #c iii4 #bie2 iv4 #chi4 #hb ,reports of ,am4 ,health ,assoc41 vol4 x4 #hc #8,bierbrauerei1' #ahgf4 #hd ,archiv4 der ,pharm41 xii4 #cib4 #he ,deutsch4 ,reichsanzeiger1 ,july #ca1 #ahhe4 #hf ,rpert4 de ,pharm41 xii4 p4 #eac4 ,,wine4 ,wine is the fermented juice of the grape of ,vitis vinifera4 ,in its preparation1 the fully matured grapes are usually 7but not always7 first separated from the stalks1 and then crushed1 the marc so obtained being afterwards placed in butts provided with perforated sides1 through which the expressed juice or must percolates4 ,it is next introduced into vats1 and allowed to undergo a process of fermentation1 which is very analogous to that of beer wort4 ,the addition of yeast is1 however1 in this case unnecessary1 as the fermentation of grape-juice is spontaneous1 it being due to the generation of the fungus ,penicillium glaucum1 which is the product of the action of atmospheric germs upon the albuminoid matters contained in the must4 ,the most important constituents of grape-juice are glucose 7#aj to #cj per cent471 organic acids 7#jc to #ae per cent471 and albuminous substances4 ,during the fermentation the glucose is converted into alcohol and carbonic acid1 the latter being evolved in bubbles2 a deposit of potassium bitartrate and yeast-cells1 forming the lees1 likewise occurring4 ,this first fermentation ceases after the lapse of several days1 the period being indicated by the cessation of escaping gas4 ,in order to prevent the oxidation of the alcohol to acetic acid1 the liquid is removed from the lees and transferred into casks1 in which a slow after-fermentation and a further separation of potassium bitartrate take place4 ,the wine is subsequently stored for a considerable time in fresh casks1 during which it 8ages10 and acquires its characteristic flavour4 ,the more common varieties of wine are classified according to the country of their production--into ,french 7claret1 burgundy1 champagne1 etc471 ,german 7,rhine71 ,spanish 7sherry and port71 and ,italian4 ,the production of ,american wine has experienced a noteworthy increase during the past twenty-five years4 ,while1 in #ahfj1 less than two millions of gallons of native wine were consumed in the ,united ,states1 in the year #ahhd the quantity used exceeded seventeen millions of gallons4#hg ,aside from the general distinction of red and white1 wines are classified by their characteristic properties1 as dry1 sweet1 and cordial4 ,in dry wines1 such as those of the ,gironde and ,rhenish districts1 considerable free acid1 and but little or no sugar are contained1 whereas in sweet wines 7,madeira1 port1 etc47 a certain proportion of the sugar remains undecomposed4 ,cordial wines are distinguished by their sweetness and comparatively heavy body4 ,the nature of wines is materially affected by the proportion of glucose and acids contained in the original must1 as well as by the environments of their manufacture1 such as climate and temperature4 ,from a chemical point of view1 the most important constituents of wine are the primary products of fermentation--alcohol1 succinic acid1 and glycerine1 but its market value is far more dependent upon the flavour and bouquet1 which are chiefly due to the formation of secondary products1 usually included under the name 8oenanthic ether10 and consisting of the ethers of caproic1 caprylic1 and other organic acids4 ,the following table exhibits the constituents of some of the best known varieties of wine1 according to results obtained by different authorities3-- ---------------------------------------- ----------------------------- ,specific ,gravity4 ---------------------------------------- ---- ,alcohol1 by ,weight4 ------------------------------------- ,fixed ,acids 7as ,tartaric74 ----------------------------- ,volatile ,acids 7as ,acetic74 ,kind of ,wine4 ---------------------- ,total ,acids4 --------------- ,real ,tartaric ,acid4 -------- ,total ,residue4 ---------------------------------------- ----------------------- p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,french 7red7#hh #jiiej #abjj #jdbj #jagj #jeij #jahj #bdc ,french 7white7 #jiibb #ajhd #jdce #jafi #jfjd #jajb #abeg ,vin ,ordinaire 44 #fii #jfaj #jaaj #jgbj 44 #ejd ,st4 ,julien 7#aheh7 44 #ihd #jeaj #jadj #jfej 44 #bfg ,frousac 44 #ajgd #jdej #jbgj #jgbj 44 #bcf ,champagne 44 #gie 44 44 #jebj 44 #abda ,rhenish#hh #jiicd #ibf #jdbj #jaaj #jecj #jbej #ahej ,rdesheimer 44 #accb 44 44 #jfcj 44 #ahdj ,alsatian#hh 44 #ajch 44 #jfajj 44 44 44 ,wrtemberg 44 #gji #jhg 44 44 44 #bbb ,sherry#hh #jiidj #agbj #jbgj #jaej #jdbj #jjah #dbj ,port#hh #ajjdj #ahef #jcaj #jjhj #jcij #jjbb #gee ,madeira#hh #jiidj #agge #jccj #jafj #jdij #jjc #dce ,marsala#hh #jiifj #afga #jaij #jaaj #jcjj 44 #dih ,red ,vslauer 44 #ajbe #jdhj #jjfj #jedj 44 #aif ,lachryma ,christi 44 #igj #jdfj #jaaj #jefj 44 #bcfc ,white ,capri 44 #ajdj #jdfj #jaij #jfej 44 #aif ,cyprus 44 #ajji #jdhj #jabj #jfjj 44 #bcha ,greek#hh #jiica #achi #jbcc #jagg #jgaj #jjc #bee ,hungarian#hh #jiiba #hed #jecj #jaej #jgjj #jjfg #ahb ---------------------------------------- ----------------------- ---------------------------------------- -------------------------- ,sugar4 ,ash4 ,potassa 7,,koh74 -------------------------- ,potassium ,carbonate4 ------------------ ,sulphates and ,chlorides4 ---------- ,phosphoric ,acid4 ---------------------------------------- ---------------------- p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,french 7red7#hh #jbjj #jbbj 44 #jjfj #jaj #jjc ,french 7white7 #jhhj #jaig 44 44 44 #jjca ,vin ,ordinaire #jaaj #jdej #jac 44 44 44 ,st4 ,julien 7#aheh7 #jbej #jdjj 44 44 44 #jjhj ,frousac #jcgj #jbgj 44 44 44 #jjdj ,champagne #ajfc #jbe 44 44 44 #jjej ,rhenish#hh #jjab #jagj 44 #jjg #jjg #jjc ,rdesheimer #jjag #jagj 44 #jjg 44 44 ,alsatian#hh 44 #jagh 44 44 44 #jjbec ,wrtemberg 44 #jbcj #jji 44 44 44 ,sherry#hh #bef #jdej 44 #jjja #jcf #jjb ,port#hh #dcc #jbhj 44 #jje #jacj #jjc ,madeira#hh #bjh #jci 44 #jjc #jbe #jjd ,marsala#hh #cbd #jbb 44 #jjb #jae #jjb ,red ,vslauer #jbi #jcb #jad 44 44 44 ,lachryma ,christi #ahia #jdh #jaj 44 44 44 ,white ,capri #jdh #jbi #jaa 44 44 44 ,cyprus #bbab #jec #jaa 44 44 44 ,greek#hh #jcf #jcg 44 #jjb #jbd #jjd ,hungarian#hh #jjf #jag 44 #jja #jjh #jjb ---------------------------------------- ---------------------- ,two varieties of ,californian wine1 examined by ,j4 ,l4 de ,fremery1#hi had the following composition3-- ---------------------------------------- ---------------------------- ,grammes in #ajj c4c4 ,gutedel 7,white74 ,zinfandel 7,red74 ---------------------------------------- ---------------------------- ,alcohol #ajde #ihj ,extract #bjijh #babgj ,mineral matter #jaigh #jbbah ,volatile acids 7as acetic7 #jjhjd #jjigb ,fixed acids 7as tartaric7 #jdhde #jdaaj ,potassium bitartrate #jaegi #jadbh ,free tartaric acid #jjjfj 44 ,other free acids 7as tartaric7 #jehej #jecbe ,sulphuric acid #jjchd #jjafh ,phosphoric acid #jjbbj #jjaic ,chlorine #jjjcf #jjjed ,lime #jjjef #jjjhd ,magnesia #jjagj #jjafj ,glycerine #jfacc #jefdg ,sugar #jjafe #jjbgf ,polarisation #jb 44 ,succinic acid #jjjfh #jjjig ,malic acid #jjcbd #jjibb ---------------------------------------- ---------------------------- ,according to analyses made by ,r4 ,fresenius and ,r4 ,borgmann1#ij natural wine has the following average composition3-- ,grammes in #ajj c4c4 ,alcohol #gga ,extract #bge ,free acids #jgc ,mineral matter #jbc ,glycerine #jgi ,sulphuric acid #jjch ,phosphoric acid #jjdj ,lime #jjah ,magnesia #jjah ,potassa #jjib ,chlorine #jjjd ,potassium bitartrate #jbjj ,natural wines are frequently subjected to various processes of treatment1 designed to remedy certain defects existing in the original must4 ,while these do not1 perhaps1 all properly come under the head of adulteration1 it is certain that many of the practices resorted to affect the dietetic quality of the wine in a deleterious manner4 ,the most common modes of treatment1 generally considered harmless1 are the following3-- ,pasteuring1 which consists essentially in heating the wine to #fj1 with a limited supply of air1 and effects the artificial ageing and better conservation of the product4 ,wines which exhibit ropiness and other diseases are restored by destroying the fungi present4 ,this is accomplished by subjecting the well-filled and corked bottles to a temperature of from #de to #ajj for several hours4 ,a process of freezing is likewise employed for the improvement of wine4 ,it results in the removal of much of the cream of tartar1 colouring matter1 and nitrogenous substances contained1 and also causes an increase in the alcoholic strength of the wine1 thereby considerably decreasing its tendency to undergo an after-fermentation4 ,the proportions of sugar and acid best adapted to the production of wine of good quality are at least #bj per cent4 of the former to not more than #je per cent4 of the latter4 ,as these conditions do not always obtain in grape-juice1 artificial methods are employed to supply the necessary constituents4 ,of these1 the most rational consists in diluting the must until the amount of acid is reduced to #je per cent41 and increasing the sugar to a proportion of #bj per cent4 by the addition of glucose4 ,in a somewhat similar process1 due to ,petiot1 the marc is repeatedly mixed with water containing #bj per cent4 of sugar1 and then subjected to fermentation4 ,in other methods1 the removal of the excess of free acid is effected by neutralisation with pulverised marble or neutral potassium tartrate4 ,the use of these agents results in the formation and subsequent separation of insoluble salts--in the latter case1 of potassium bitartrate4 ,another process for the improvement and preservation of natural wine1 proposed by ,scheele1 consists in the addition of glycerine1 in a maximum proportion of #c per cent41 after the first fermentation has taken place4 ,r4 ,kayser#ia has made a very exhaustive investigation of wine-must of different sources1 and of the wine prepared therefrom1 both in its natural state and after having been subjected to various 8processes of improvement40 ,the following table shows the results obtained from the analysis of ,franken must and wine 7both natural and 8improved071 made from ,riessling grapes in #ahhj3-- ---------------------------------------- ---------------------------- ,must4 ,natural ,wine4 ----------------------------------- ,gall's ,process1 7,cane ,sugar added74 --------------------------- ,gall's ,process1 7,grape ,sugar used74 -------------------- ,chaptal's ,process 7,calcium ,carbonate added74 --------------- ,plastered4 -------- ,petiot's ,process 7,cane ,sugar added to grape husks74 - ---------------------------------------- ---- p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 p4c4 ,alcohol 44 #ffj #abbj #iaj #ffj #fgj #ajdj ,extract #aghg #bec #baa #eia #bai #bhj #aih ,ash #jcc #jbf #jaj #jag #jbh #jbi #jaf ,sulphuric acid #jjaj #jjjf #jjjb #jjaj #jjjf #jjgg #jjjb ,phosphoric acid #jjca #jjbd #jjbj #jjba #jjbc #jjbe #jjag ,lime #jjab #jjji #jjjg #jjah #jjbg #jjci #jjjf ,magnesia #jjab #jjaa #jjab #jjji #jjab #jjab #jjjh ,free acid 7as tartaric7 #acfe #abge #jgfe #jhjb #jffj #abig #jdhh ,total tartaric acid #jeja #jcdb #jabj #jadj #jjad #jbfj #jaej ,free tartaric acid #jahh #jjab 44 44 44 #jafj 44 ,malic acid #jgbj #jgae #jdjj #jchh #jgaj #jgaf #jafe ,succinic acid 44 #jaaj #jadj #jaad #jaab #jaja #jabg ,glycerine 44 #jfej #aaej #jhjj #jfjj #jgjj #jijj ,sugar #acij #jbaj #jahj #jcdj #jbjj #jahj #jcjj ,potassa #jaef #jaag #jjea #jjha #jacd #jabg #jjic ---------------------------------------- ----------------------- ,magnier de la ,source#ib has recently made some investigations concerning the difference in chemical composition of natural and plastered wine2 he gives the following constituents of #a litre of wine3-- ---------------------------------------- ------------------ ,natural4 ,plastered4 -------------------- gr4 gr4 ,tartar #aid #j ,sulphuric acid #beh #caj ,potassium #aab #bdf ,calcium 7in soluble portion of ash7 #j #jjcg ,calcium 7in insoluble portion of ash7 #jagi #jaea ---------------------------------------- ------------------ ,adulteration of ,wine4--,although there may be some question in regard to the moral status of the foregoing methods of improvement of natural wine1 numerous other practices are resorted to concerning which no doubt can exist4 ,the more common forms of wine adulteration include plastering1 sulphuring1 fortification1 blending1 flavouring1 colouring1 and the manufacture of fictitious imitations4 ,the 8plastering0 of wines consists in the addition of plaster of ,paris 7often mixed with lime71 either to the unpressed grapes or to the must4 ,the process1 which is rather hypothetically claimed to aid in the preservation of the wine and correct any excessive acidity1 is very objectionable1 in that it determines the formation of free sulphuric acid and acid sulphates1 as well as of calcium tartrate and potassium sulphate4 ,the lime salt1 being insoluble1 is deposited with the lees2 the potassium sulphate1 however1 remains in solution1 and as it exerts a decided purgative effect1 its presence in wine cannot fail to be detrimental4 ,in ,france1 the sale of wine containing over #jb per cent4 of potassium sulphate is prohibited4 ,the plastering of wine is chiefly carried on in ,spain1 ,portugal1 and southern ,france4 ,the ash of pure wine does not exceed #jc per cent41 but in the samples of sherry usually met with it reaches a proportion of #je per cent41 and is almost entirely composed of sulphates4 ,the 8sulphuring0 of wines is also extensively practised4 ,it is effected either by burning sulphur in the casks or by conducting sulphurous acid through the wine itself1 the object sought being to preserve the product and impart to it the ripeness naturally acquired by age4 ,sulphured wines1 while not necessarily showing an increase in the amount of ash1 can often be recognised by the abnormally large proportion of sulphates present4 ,the strength and preservative qualities of wine are frequently augmented by the addition to it of inferior sorts of brandy4 ,port wine usually receives an addition of about #cj per cent41 and sherry is invariably fortified1 if not to so great an extent4 ,by the ,customs regulations in ,england1 #aj per cent4 of brandy is allowed to be added to wines in bond1 while1 in ,france1 the sophistication is equally permitted in wines intended for export1 provided the total amount of alcohol in the fortified article does not exceed #ba per cent4 ,doubtless the mixing or blending of wines constitutes the most frequent form of their sophistication4 ,natural wines of the same manufacture vary to some extent from year to year in colour1 flavour1 and other characteristic properties1 and mixing is resorted to in order to supply the trade with a product always possessing nearly identical qualities4 ,in many cases1 the flavour of wines is improved by blending1 and their intoxicating effects are also increased1 both results being due to the formation of compound ethers4 ,common instances of wine mixing are the addition of ,hermitage and ,rousillon wines to clarets2 of ,malaga and ,teneriffe to port2 of solaras 7a mixture of ,amontillado and ,manzanilla7 to sherry2 and of a liqueur composed of sugar1 some kind of full1 rich wine1 and brandy1 to champagne4 ,the flavour and bouquet of expensive wines are frequently imparted to inferior grades by the addition of various substances1 among which are elderflowers1 orris root1 cherry water1 essential oil of almonds1 sweet briar1 and numerous perfumes1 such as orange-flower water1 neroli1 essence de petit grain1 violet petals1 etc4 ,the tincture of raisin seeds is said to communicate a genuine port flavour to poor wines1 and a grain of ambergris1 triturated with a little sugar1 is stated to impart a much esteemed bouquet to a hogshead of claret4 ,numerous tinctures1 as those of strawberry root1 raspberries1 and walnuts1 are likewise used4 ,sweet and liqueur wines are extensively imitated at ,cette and ,montpelier4 ,the following recipes#ic will serve to illustrate the general character of the mixtures employed3-- ,for ,lachryma ,christi3-- ,bagnols 7dry7 #he litres4 ,gum kino #ej grammes4 ,infusion of walnuts #a litre4 ,syrup of raisins #f litres4 ,alcohol 7#he7 #h ,for ,madeira3-- ,picardan 7dry7 #fj litres4 ,tavel 7old and strong7 #be ,infusion of walnuts #b ,infusion of bitter almonds #b ,rock candy #a kilos4 ,brandy 7#eh7 #aj litres4 ,for ,malaga3-- ,bagnols 7old7 #hj litres4 ,syrup of raisins #aj ,infusion of walnuts #b ,alcohol 7#he7 #h ,for ,tokay3-- ,bagnols #hj litres4 ,syrup of raisins #aj ,dried elder flowers #cjj grammes4 ,infusion of white raspberries #b kilos4 walnuts #a kilo4 ,alcohol #f litres4 ,port is frequently flavoured with a mixture of elderberry juice1 grape juice1 brown sugar1 and crude brandy known as 8,jerupiga40 ,sherry often consists of ,cape wine mixed with honey1 bitter almonds1 and brandy4 ,astringency is conveyed to wines1 deficient in this quality1 by means of tannin2 and the property of forming a crust on the interior of the bottle is produced1 especially in port1 by the admixture of cream of tartar and gum4 8,dryness0 is also obtained by artificial methods4 ,a preparation met with in the trade1 and used for this purpose1 has the following composition3#id-- ,per cent4 ,glucose #bhgb ,glycerine #chdj ,tannin #daj ,dextrine #cad ,boracic acid #dbg ,cream of tartar trace ,moisture and ash #bacg ------ #ajjjj ------ ,the colour of white wines is caused by the oxidation of the tannin present1 but it is sometimes increased by the addition of the concentrated juice of highly-coloured grapes1 or by means of a small proportion of caramel4 ,the colour of natural red wine is due to the presence of oenocyanin1 a bluish-black compound1 chiefly contained in the grape skins1 which is insoluble in water1 but dissolves in acidulated alcohol4 ,in ,spain and southern ,france1 a wine prepared from a vine known as the ,teinturier1 and possessing an intense bluish-red colour1 is extensively employed for colouring of wines4 ,there appears to be no doubt but that elderberries1 black cherries1 mulberries1 and hollyhock are also frequently used as colouring agents4 ,souberian#ie mentions a mixture1 termed liqueur de fismes1 composed of elderberries1 but also containing about #e per cent4 of alum1 which is occasionally employed4 ,the general use of several deleterious dyes1 such as logwood1 cochineal1 and the aniline colours1 is far more problematical4 ,in regard to the last-mentioned agents1 it has1 however1 been asserted1#if that in a commune near ,beziers1 of #ahjj inhabitants1 magenta1 to the value of #cj1jjj francs1 is annually consumed in the adulteration of wine4 ,it is also worthy of remark that an aniline preparation used in ,spain for the artificial colouring of wine has recently been found to contain #afb per cent4 of arsenic acid4#ig ,owing to the ravages of the phylloxera1 a very considerable decrease in the source of natural wines has taken place during the past few years4 ,between #ahhc and #ahhd no less than #bb thousand acres of vineyards were entirely destroyed in the ,gironde district alone1 and it is stated1 upon good authority1 that the total production of wines in ,france in #ahhd was #bbj millions of gallons less than the average of the previous ten years4#ih ,there is no doubt but that this decrease has greatly stimulated the manufacture of imitation wines4 ,these occasionally contain a certain proportion of genuine wine as the basis1 but more frequently they consist entirely of factitious constituents4 ,the following recipe furnishes a fair example of those of the first class3-- ,rousillon wine #ej litres4 ,water #he ,common brandy #bj ,vinegar #a ,tartaric acid #cjj grammes4 ,powdered orris #bj ,wood charcoal #ejj ,agitate thoroughly1 add the white of two eggs1 with constant stirring2 allow to settle1 and draw off4 ,of late years1 the production of wine from dried fruit has assumed very extensive proportions in ,france4 ,the product1 which is generally known as 8vin de raisins secs10 is claimed by its manufacturers to be wholesome4#ii ,a wine said to possess the qualities of a fair claret1 is made by submitting to fermentation the following mixture3-- ,white sugar #e kilos4 ,raisins #e ,sodium chloride #abe grammes4 ,tartaric acid #bjj ,brandy #ab litres4 ,water #ie ,gall nuts #bj grammes4 ,brewer's yeast #bjj ,another recipe for ,bordeaux wine is3-- ,orris root #a lb4 ,water #e galls4 ,raspberry juice #a ,pure spirit #aj ,essence of claret lb4 ,sugar syrup #a gall4 ,colour with cochineal4 ,it is authentically stated that in the year #ahha1 #eb millions of gallons of factitious claret wine were made in ,france1 and the industry has certainly not diminished in extent since this date4 ,it is a significant fact that the importation of ,spanish raisins into ,france has undergone a remarkable increase during the past few years4 ,nor is this species of sophistication confined to foreign wines4 ,establishments are in active operation in ,new ,york ,city and elsewhere in this country1 where imitations of ,californian hock and claret are made from fermented infusions of dried fruit 7often charged with salicylic acid71 and offered for sale at less than thirty cents per gallon1 with more than the usual trade discount4#ajj ,according to a reliable estimation1 less than one-tenth of the wine sold as champagne is actually the product of that district1 the remainder being fabricated from other wines or from cider4 ,analysis of ,wine4--,the analysis of wine comprises the following estimations3--,specific gravity1 alcohol1 extract1 sugar1 polarisation1 glycerine1 total free acids1 volatile acids1 free tartaric acid1 potassium bitartrate1 malic acid1 succinic acid1 tannin1 ethers1 ash1 chlorine1 sulphuric and phosphoric acids1 and colouring matters4 ,specific gravity4--,the density is determined by means of the gravity bottle1 at a temperature of #ae4 ,alcohol4--,the proportion of alcohol is ascertained by the distillation of #ej or #ajj c4c4 of the wine in a suitable flask1 which is connected with a ,liebig's condenser1 until about half of the liquid has passed over4 ,the distillate is made up to the original volume with water1 and its specific gravity taken1 from which the amount of alcohol 7by weight7 present is calculated by aid of the usual alcohol-metric tables 7see p4 #aif74 ,the result 7as well as the proportions of the other constituents7 is preferably stated in grammes per #ajj c4c4 of wine4 ,the determination may also be made by first removing the alcohol by evaporation1 adding distilled water to restore the original volume1 and then estimating the density of the liquid 7see under ,beer1 p4 #adb74 ,in unfortified wines the alcoholic strength ranges from #f to #ab per cent41 and in wines which have received an addition of spirit1 it may vary from #ab to #bb per cent4 ,extract4--,the extract is conveniently determined by evaporating #ej c4c4 7measured at #ae71 in a platinum dish over the water-bath1 the residue being dried for #b hours in the steam-oven4 ,in case a wine rich in sugar 7containing1 say1 over #je grammes per #ajj c4c47 is under examination1 #bj c4c4 will suffice for the determination4 ,the indirect method used in the estimation of the malt extract in beer may also be employed4 ,according to ,girardin and ,pressier1 it is possible to detect the watering of certain wines1 the average composition of which is known1 by means of the proportions of extract and alcohol present4 ,for example1 in genuine ,bordeaux wines the proportion of extract ranges from #bj to #bjh grammes per #ajjj c4c41 and the amount of alcohol is also very constant1 it being a mean of #ajj grammes per #ajjj c4c4 ,should a sample of ,bordeaux wine show an extract of #ade grammes per litre1 the proportion of genuine wine present would be #gbe per cent41 for 7#ajjj #ade7_/bj #gbejj1 the remainder being water and alcohol4 ,in order to estimate the amount of spirits artificially added1 the alcohol contained in #gbe parts of the wine is determined4 ,if1 for instance1 it is found to be #aa parts1 then1 7#aa - #gbe 7 #cge parts of alcohol have been added4#aja ,the quantity of extract in pure natural wine varies from #ae to #c per cent41 but in sweet and fortified wines1 it may reach #aj per cent4 or more4 ,sugar4--,the sugar in wine consists of a mixture of fruit and grape sugar1 usually in the proportion of #c parts of the former to #a part of the latter4 ,the amount of sugar is best estimated by ,fehling's solution 7see p4 #aaa74 ,in the case of white wines1 it is advisable to employ #ajj c4c4 for the determination2 with sweet rich wines #be c4c4 are sufficient4 ,the alcohol is first removed by evaporation over the water-bath1 and the diluted liquid is next decolorised by means of bone-black or plumbic acetate1 filtered1 and made alkaline by addition of sodium carbonate4 ,it is then made up to a volume of #bjj c4c4 and gradually added to #aj c4c4 of ,fehling's solution4 ,it is always well to test the wine by the polariscope1 and1 whenever the presence of cane sugar is indicated1 to invert #ajj c4c4 of the sample by heating with a few drops of hydrochloric acid1 and again make a sugar determination with ,fehling's reagent after neutralisation with sodium carbonate4 ,polarisation4--,the optical examination of wine is conducted by adding #bj c4c4 of plumbic acetate solution to #ajj c4c4 of the sample1 shaking the mixture1 allowing it to stand for a short time1 and passing it through a filter4 ,if necessary the filtrate is further decolorised with animal charcoal and again filtered4 ,the polariscope tube is then filled with the clear solution and the reading made4 ,the majority of wines exhibit a left-handed polarisation1 which is due to the fact that1 as a rule1 the proportion of fruit sugar present predominates over that of grape sugar2 moreover1 part of fruit sugar will neutralise the dextro-rotary action of #a part of grape sugar4 ,in case the presence of an excess of grape sugar is indicated by the polariscopic examination1 it is often assumed that this body has been directly added to the wine4 ,it sometimes occurs1 however1 that1 in the fermentation process1 more grape sugar remains undecomposed than fruit sugar1 under which circumstances the preponderance of the former body in the resulting wine would not prove sophistication2 but1 under ordinary conditions1 the presence of an excessive proportion of grape sugar may safely be regarded as strongly pointing to the artificial addition of must syrup4 ,glycerine4--#ajj c4c4 of the wine are reduced by evaporation on the water-bath to #aj c4c41 some pure sand added1 and then milk of lime to decided alkaline reaction1 after which the mixture is evaporated nearly to dryness4 ,when cold1 the residue is thoroughly agitated with #ej c4c4 of #if per cent4 alcohol1 next heated to boiling on the water-bath1 and then passed through a filter4 ,the insoluble residue is repeatedly washed with more hot alcohol1 the washings being added to the first filtrate4 ,the solution is now evaporated until it assumes a viscous consistency4 ,the residue is taken up with #aj c4c4 of absolute alcohol1 and #ae c4c4 of ether are added1 the mixture being shaken and allowed to stand at rest in a well-stoppered flask until it becomes clear4 ,the solution is subsequently filtered into a tared glass capsule1 then carefully evaporated to a syrupy condition over the water-bath1 and the residue dried in the steam-oven for one hour1 and finally weighed4 ,according to ,pasteur1 #aabh parts of grape sugar yield #cf parts of glycerine2 in natural wine1 therefore1 the glycerine should amount to about #a_/adth part of the alcohol present4 ,acids4--,the acids in wine consist of acetic1 tartaric1 malic1 tannic1 succinic1 racemic1 formic1 and propionic4 ,total free ,acids4--,these are determined by titrating #aj c4c4 of the sample with #a_/ajth normal soda solution1 litmus paper or tincture of logwood being employed as the indicator4 ,wines containing free carbonic acid should be repeatedly well-shaken before making the estimation4 ,the free acids are expressed in terms of tartaric acid 7,c#d;,h#f,o#f74 ,if sulphuric acid or potassium bisulphate is present1 a piece of filter paper will be rendered brittle when immersed in the wine for some time1 and afterwards cautiously dried4 ,volatile ,acids4--,the volatile acids are estimated by slowly evaporating #aj c4c4 of the wine to the consistency of a syrup1 and repeating the titration with #a_/ajth normal alkali solution4 ,the difference in acidity represents the proportion of volatile acids present1 which is stated in terms of acetic acid 7,c#b;,h#d,o#b74 ,it is evident that the non-volatile acids can be calculated by deducting from the total amount of free acids1 the tartaric acid corresponding to the acetic acid found4 ,the proportion of volatile acid in genuine wine varies from #jc to #jf per cent4 ,according to ,dupr1 in white wine1 one-fourth of the total acidity should be due to volatile acids1 and in fortified and red wine1 they should not exceed a proportion of one-third4 ,free ,tartaric ,acid and ,potassium ,bitartrate4--,in the presence of a small amount of free acids1 the detection of a considerable proportion of free tartaric acid may fairly be considered as strong evidence that the wine is artificial4 ,nessler recommends the following qualitative test3--#bj c4c4 of the sample are repeatedly shaken with a little freshly prepared and finely ground cream of tartar4 ,after standing one hour1 the solution is filtered1 #c or #d drops of a #bj per cent4 solution of potassium acetate are added1 and the mixture is allowed to remain at rest for twelve hours1 when1 in presence of free tartaric acid1 a precipitation will take place4 ,the quantitative estimation of free tartaric acid and potassium bitartrate is made by ,berthelot's method1 as follows3--,separate portions of the wine 7#bj c4c4 each7 are introduced into two flasks1 a few drops of #bj per cent4 solution of potassium acetate being added to the second flask4 #bjj c4c4 of a mixture of equal parts of alcohol and ether are then added to both flasks1 their contents repeatedly shaken and finally set aside for eighteen hours at a temperature between #j and #aj4 ,the separated precipitates are now removed by filtration1 washed with the ether-alcohol mixture1 and then titrated with #a_/ajth normal alkali solution4 ,that formed in the first flask corresponds to the potassium bitartrate originally contained in the wine2 the second represents the total tartaric acid present4 ,the addition of a small quantity of clean sand will assist in the separation of the precipitates4 ,malic ,acid4--,a slight excess of lime-water is added to #ajj c4c4 of the wine1 and1 after standing for some time the solution is filtered1 concentrated by evaporation to one-half its original volume1 and treated with an excess of absolute alcohol4 ,the resulting precipitate 7consisting of calcium malate and sulphate7 is collected upon a filter1 dried and then incinerated4 ,the proportion of malic acid contained is now estimated by volumetrically determining the amount of calcium carbonate present by means of a normal acid solution3 #a part of calcium carbonate represents #acd parts of malic acid 7,c#d;,h#f,o#e74 ,tannic ,acid4--#aj c4c4 of the sample are taken1 the free acids present neutralised with normal alkali solution1 and a few drops of concentrated sodium acetate solution 7#dj per cent47 added4 ,a solution of ferric chloride 7#aj per cent47 is then added1 drop by drop1 carefully avoiding an excess4 ,a single drop of the iron solution represents #jje per cent4 of tannic acid4 ,the method of tannin determination described under ,tea 7see p4 #bb7 can also be applied4 ,succinic ,acid4--#ejj c4c4 of the wine are decolorised with bone-black1 filtered1 the filtrate evaporated over the water-bath nearly to dryness1 and the residue repeatedly treated with alcohol-ether4 ,the solution thus obtained is concentrated1 carefully neutralised with lime-water1 evaporated to dryness1 and the glycerine present removed by washing with the alcohol-ether mixture4 ,the remaining residue is now treated with #hj per cent4 alcohol1 in order to dissolve the calcium succinate contained1 every #ajj parts of which represent #gefd parts of succinic acid 7,h#f;,c#d,o#d74 ,thudichum and ,dupr state that one litre of pure wine contains from #a to #ae grammes of succinic acid4 ,ethers4--,the compound ethers in wine are volatile and fixed1 and exist in but minute proportions4 ,of the former class1 ethylic acetate ,c#b;,h#c7;,c#b;,h#e7,o#b is the most important4 ,as already mentioned1 the aroma of wine is largely influenced by the presence of the ethers of the fatty acids1 butyric1 caprylic1 etc4 ,dupr determines the proportion of both kinds of ethers indirectly as follows3--#bej c4c4 of the wine are distilled until #bjj c4c4 have passed over4 ,water is then added to the distillate to a volume of #bej c4c4 #ajj c4c4 are first titrated with #a_/ajth normal soda solution4 ,another #ajj c4c4 of the distillate are next heated with a known quantity of alkali 7by which the ethers are decomposed into their corresponding acids and alcohol71 and the titration is repeated4 ,the amount of volatile ethers is then calculated from the increased acidity shown by the second titration4 ,in order to determine the proportion of fixed ethers1 #ejj c4c4 of the sample are evaporated over the water-bath to a small volume which is made alkaline1 and then subjected to distillation4 ,the distillate is acidulated with sulphuric acid and again distilled4 ,the alcohol present in the second distillate is now oxidised to acetic acid by means of potassium dichromate1 and the amount of this acid found estimated by titration4 ,according to ,berthelot1 the proportion of ethers in genuine wine bears a fixed relation to the amounts of alcohol and acids present3 he suggests the following formula for calculating the amount of alcohol contained in the compound ether of one litre of wine1 when etherification is complete3-- y #aag ,a #bh x 7y a7 _/ #ajj1 where ,a is the percentage1 by weight1 of alcohol2 a the amount of alcohol equivalent to the total free acid in one litre of wine 7assuming this to be acetic acid72 y1 the proportion per cent4 of a present as compound ether in one litre of wine1 when the alcoholic strength of the wine is ,a2 and x1 the amount of alcohol present in the compound ether of one litre of wine4 ,the ,ash4--#ajj c4c4 of the wine are evaporated to dryness in a platinum dish1 over the water-bath1 and the residue is incinerated at a rather low temperature and weighed4 ,by this process1 the tartrates and malates contained in the wine are converted with carbonates4 ,the ash of normal wine consists of potassium sulphate1 carbonate1 phosphate and chloride1 sodium chloride1 calcium carbonate1 etc41 but1 in many samples1 it will be found to be largely if not entirely composed of sulphates1 which is due to the practice of sulphuring and plastering4#ajb ,generally speaking1 the proportion of ash in genuine wine ranges from #jae to #jcj per cent4 ,chlorine4--#ajj c4c4 of the sample are neutralised with sodium carbonate1 evaporated to dryness1 and the residue gently ignited4 ,it is then extracted with boiling water1 filtered1 and the chlorine determined by means of silver nitrate1 either volumetrically or gravimetrically4 ,sulphuric ,acid4--#ajj c4c4 are acidulated with hydrochloric acid1 the liquid heated to boiling1 and the sulphuric acid precipitated by barium chloride4 ,the precipitate is well washed1 dried1 and weighed4 #ajj parts represent #dbdi parts ,h#b,,so#d4 ,pure wine contains from #jaji to #jcbh gramme of monohydrated sulphuric acid per litre 7corresponding to #jaid to #jehc gramme potassium sulphate74 ,the presence of an excess of this maximum amount indicates that the wine has been plastered4 ,phosphoric ,acid4--#ajj c4c4 of the wine are evaporated1 the residue ignited1 dissolved in a little water1 acidulated with nitric acid1 and then added to an excess of solution of ammonium molybdate4 ,after standing over night the separated precipitate is dissolved in ammonia and the phosphoric acid determined by means of an ammoniacal solution of magnesium sulphate4 #ajj parts of the precipitate thus obtained correspond to #fcif parts of phosphoric acid4 ,the former belief that the best qualities of wine contain the largest proportion of phosphoric acid does not appear to be invariably correct4 ,salicylic ,acid4#ajc--,the determination of this acid is accomplished as follows3--#ajj c4c4 of the sample are repeatedly agitated with chloroform1 which is subsequently separated and evaporated to dryness4 ,the residue is re-crystallised from chloroform and weighed2 its identity can be established by dissolving it in water and adding solution of ferric chloride 7see p4 #adi74 ,sulphurous ,acid4--,for the detection and estimation of sulphurous acid1 the following methods have been recommended3--#ejj c4c4 of the wine are placed in a flask1 the exit-tube of which dips into a test-tube which is suitably cooled1 and subjected to distillation4 ,when about #b c4c4 have distilled1 a few drops of a neutral solution of silver nitrate are added to the distillate3 in presence of sulphurous acid1 a white curdy precipitate will be formed1 which differs from silver chloride in being soluble in nitric acid4 ,according to ,haas1#ajd this test is not invariably decisive1 as pure wine may cause the precipitation under certain conditions2 moreover1 acetic acid is said to render silver nitrate turbid in strong alcoholic solutions4 ,sulphurous acid can be quantitatively determined by adding phosphoric acid to #ajj c4c4 of the wine1 and distilling it in an atmosphere of carbonic acid gas4 ,the distillate is received in #e c4c4 of normal iodine solution4 ,when one-third of the sample has passed over1 the distillate 7which should still contain an excess of free iodine71 is acidulated with hydrochloric acid1 and the sulphuric acid formed precipitated with barium chloride4 ,colouring matters4--,very numerous processes have been published for the detection of foreign and artificial colouring matters in wine4 ,among those suggested are the following3-- #a4 ,a few drops of the sample are placed in succession on the smooth surface of a piece of white calcined lime1 and notice taken of the tint produced4 ,the following colours are stated to occur with pure and artificially coloured wine3-- ,natural red wine yellowish brown4 ,wine coloured with fuchsine rose colour4 ,brazil wood logwood reddish violet4 black hollyhock yellowish brown4 poke-berries yellowish red4 #b4 ,if ammonium hydroxide be added to the suspected sample to distinct alkaline reaction1 then a little ammonium sulphide and the liquid filtered1 the filtrate from genuine wine will possess a green tint1 whereas that obtained from artificially coloured wine will exhibit other colours1 such as red1 blue1 violet1 or brown4 #c4 #ajj c4c4 of the wine are evaporated to about one-half of the original volume1 ammonium hydroxide added to alkaline reaction1 and the liquid thoroughly shaken4 ,ether is then added1 and the mixture again well shaken4 ,it is next introduced into a separator1 and allowed to stand at rest until the ether has risen to the surface1 when the lower stratum is drawn off1 and the residual ether washed by agitation with water1 which is subsequently removed4 ,the ethereal solution is now transferred to a flask connected with a ,liebig's condenser1 a piece of white woollen yarn introduced into the liquid1 and the contents of the flask distilled at a gentle heat3 in presence of the smallest amount of fuchsine1 the wool will acquire a very perceptible reddish hue4 #d4 ,a slight excess of ammonium hydroxide is added to #ej c4c4 of the wine1 a piece of white woollen fabric introduced1 and the liquid boiled until the alcohol and ammonia are expelled4 ,by this treatment it will be found that most aniline colouring matters1 if present1 become attached to the wool4 ,their presence can be corroborated by removing the fabric1 washing and pressing it1 and then dissolving it1 with constant stirring1 in a hot solution of potassium hydroxide4 ,when solution has taken place1 the liquid is allowed to cool1 and one-half its volume of alcohol is added1 then an equal volume of ether4 ,the mixture is vigorously shaken1 and1 after remaining at rest for some time1 the supernatant ethereal solution is removed1 introduced into a test-tube1 and a drop or two of acetic acid added4 ,in presence of fuchsine1 its characteristic colour will now become apparent4 ,methyl violet and aniline blue are separated by an analogous process4 #e4 ,logwood and cochineal may be detected by agitating #ajj c4c4 of the suspected wine with manganic peroxide1 and filtering4 ,the filtrate afforded by pure wine will be colourless4 #f4 ,in ,dupr's process1#aje cubes of jelly are first prepared by dissolving #a part of gelatine in #bj parts of hot water1 and pouring the solution into moulds to set4 ,these are immersed in the wine under examination for #bd hours1 then removed1 slightly washed1 and the depth to which the colouring matter has permeated is observed3 pure wine will colour the gelatine very superficially2 the majority of other colouring principles 7e4g4 fuchsine1 cochineal1 logwood1 ,brazil wood1 litmus1 beetroot1 and indigo7 penetrate the jelly more readily and to a far greater degree4 ,dilute ammonium hydroxide dissolves from the stained cake the colouring matter of logwood and cochineal1 but not that derived from fuchsine or beetroot4 #g4 ,the colouring principle of genuine wine when subjected to dialysis1 does not pass through the animal membrane to any decided extent1 while that of logwood1 cochineal1 and ,brazil wood easily dialyses4 #h4 ,many of the foreign dyes added to wine are precipitated by a solution of basic plumbic acetate4 ,the precipitate obtained upon treating #aj c4c4 of the sample with #c c4c4 of this reagent is collected on a filter and washed with a #b per cent4 solution of potassium carbonate1 which dissolves cochineal1 sulphindigotic acid and aniline red4 ,the latter is separated upon neutralising the solution with acetic acid1 and shaking with amylic alcohol1 which1 in its presence1 will acquire a rose colour4 ,the liquid is next acidulated with sulphuric acid1 and again agitated with amylic alcohol1 by which the carminamic acid1 originating from cochineal1 is isolated4 ,any remaining indigo 7as well as the carminamic acid7 is to be subsequently identified by means of its spectroscopic reactions4 ,upon treating the portion of the plumbic acetate precipitate which remains undissolved by potassium carbonate with a dilute solution of ammonium sulphide1 the colouring matter of pure wine and of logwood is dissolved4 ,if1 in presence of logwood1 the original sample is shaken with calcium carbonate mixed with a little calcium hydroxide solution and filtered1 the filtrate will exhibit a decided red tint1 but1 if the wine treated be pure1 little or no coloration will be produced4 #i4 ,an artificial colouring for wine1 known as rouge vgtale1 is not uncommonly employed4 ,according to ,amthor1#ajf its presence can be recognised as follows3--#ajj c4c4 of the wine are distilled until all alcohol is removed4 ,the residual liquid is strongly acidulated with sulphuric acid1 and agitated with ether4 ,some woollen yarn is next introduced into the ethereal solution1 which is then evaporated over the water-bath4 ,in presence of rouge vgtale1 the wool will acquire a brick-red colour1 which turns violet upon treatment with ammonium hydroxide4 #aj4 ,cauzeneuve and ,lepine#ajg state that acid aniline red1 8naphthol-yellow ,s10 and roccelline red are harmless1 whereas safranine and ordinary ,martius' yellow are decidedly poisonous4 ,the presence of 8,bordeaux red0#ajh is recognised by first adding sodium sulphate to the suspected wine1 then a solution of barium chloride3 the artificial dye is carried down with the precipitated barium sulphate1 from which it can be extracted by means of sodium carbonate solution4 ,the brownish-red liquid thus obtained acquires a deep red colour if acidulated with acetic acid1 which it readily communicates to silk upon boiling4 ,natural red wine fails to produce a coloration under the same circumstances4 ,for the detection of the presence of artificial colouring matter the following process is used in the ,municipal ,laboratory in ,paris3--,preliminary tests are made-- #ast4 ,by soaking pieces of chalk in an aqueous solution of egg-albumen2 these are dried and applied for use by dropping a little of the wine upon them1 and noting the coloration produced4 ,natural coloured wine usually causes a greyish stain1 which1 in highly coloured varieties1 may verge to blue4 #bnd4 ,baryta water is added to the wine under examination until the mixture acquires a greenish hue1 after which it is shaken with acetic ether or amylic alcohol4 ,if the wine be pure1 the upper layer remains colourless1 even after acidulation with acetic acid2 whereas1 in presence of basic coal-tar dyes1 such as fuchsine1 amidobenzole1 safranine1 chrysoidine1 chrysaniline1 etc41 characteristic colorations will be obtained4 #crd4 ,a few c4c4 of the sample are made alkaline by the addition of dilute potassium hydroxide1 some mercuric acetate added1 and the mixture agitated and filtered4 ,with pure wines1 the filtrate is colourless2 in the presence of acid coal-tar derivatives1 it is red or yellow4 ,the general character of the artificial dye contained in the wine having been ascertained by the foregoing tests its more precise nature is determined as follows3-- ,in case the foreign colouring is basic1 the supernatant layer obtained in the second test is separated1 and divided into two portions2 one portion being evaporated with pure woollen yarn1 the other with filaments of silk4 ,the dyed threads are then subjected to the following tests3-- 7a7 ,rose-aniline or safranine affords a red coloration2 safranine usually attaches itself only on silk4 7b7 ,soluble aniline violet produces coloured threads which become green upon treatment with hydrochloric acid1 the primitive colour reappearing upon dilution with water4 7c7 ,mauve-aniline gives a colour which turns blue upon addition of the acid4 7d7 ,chysotoluidine causes a coloration which is only slightly affected by the acid1 but which is discharged upon boiling with zinc powder2 upon protracted exposure to the air the colour reappears4 7e7 ,chrysoidine and ,amidonitrobenzole produce yellow colours1 the former turning poppy-red if treated with sulphuric acid1 the latter1 scarlet4 ,a general characteristic of dyes1 similar to rose-aniline1 is that they are decolorised by treatment with sodium bisulphite4 ,if the presence of an acid coal-tar dye is indicated by the third preliminary test1 the following special methods of procedure are employed3-- ,two portions of the wine are saturated respectively with hydrochloric acid and with ammonium hydroxide water1 and each portion is strongly agitated with acetic ether4 ,the ethereal layers are removed by means of a pipette1 then mixed together1 evaporated to dryness1 the residue obtained treated with a drop of concentrated sulphuric acid1 and observations made of the colour obtained3-- 7a7 ,roccelline affords a violet colour4 7b7 ,bordeaux1 ,r4 and ,b4 blue 7c7 ,panceau ,r41 ,r4,r41 ,r4,r4,r4 scarlet 7d7 ,panceau1 ,b4 red 7e7 ,biebrich red green to violet colour4 7f7 ,tropeoline1 ,o4,o4,o4 red colour4 7g7 ,tropeoline1 ,o41 and ,chrysoidine orange-yellow colour4 7h7 ,tropeoline1 ,o4,o4 violet-red 7i7 ,eosine yellow ,the method employed in the ,paris ,municipal ,laboratory for the detection of dried fruit wine1 or of added commercial glucose1 is substantially the following3--,a little beer-yeast is added to #cjj c4c4 of the suspected wine1 and the mixture is allowed to undergo fermentation at a temperature of about #cj4 ,when the fermentation is completed1 the filtered liquid is introduced into a dialyser1 the outer water of which is automatically renewed4 ,the process of dialysis is continued until the outer water ceases to show a rotary effect when examined by the polariscope1 after which it is neutralised with calcium carbonate and evaporated to dryness over the water-bath1 with constant stirring4 ,the residue obtained is treated with #ej c4c4 of absolute alcohol and filtered1 the insoluble matters being twice washed with #be c4c4 of alcohol4 ,the alcoholic filtrates are next decolorised by means of animal charcoal1 and evaporated to dryness1 and the solid residue is dissolved in #cj c4c4 of water and polarised4 ,genuine claret1 when tested in this manner1 fails to exhibit a rotary power1 or is but slightly dextrogyrate1 whereas fruit wines1 and those containing artificial starch sugar1 strongly rotate respectively to the left or to the right4 ,the following are some of the conclusions arrived at by a commission1 appointed by the ,german ,government1 to inquire into uniform methods for wine analysis1 and establish standards of purity for genuine wine4#aji 7a7 ,after deducting the non-volatile acids1 the extract in natural wine should amount to at least #aa gramme per #ajj c4c42 after deducting the free acids1 to at least #a gramme per #ajj c4c4 7b7 ,most natural wines contain one part of ash to every #aj parts of extract4 7c7 ,the free tartaric acid should not exceed #a_/fth of the total non-volatile acids4 7d7 ,the relation between the alcohol and glycerine varies in natural wines between #ajj parts alcohol to #g parts glycerine1 and #ajj parts alcohol to #ad parts glycerine4 ,these proportions do not apply1 however1 to sweet wines4 7e7 ,genuine wines seldom contain less than #jad gramme of ash1 nor more than #jje gramme of sodium chloride per #ajj c4c4 ,according to the analyses of ,moritz1 the maximum and minimum relative proportions of the constituents of natural wine are as follows3--,the extract 7after deducting the free acids7 ranges from #aaj to #agh per cent42 the proportion of ash to extract varies from #a 3 #aib to #a 3 #fd2 that of phosphoric acid to ash ranges from #a 3 #abc to #a 3 #ajdi2 that of alcohol to glycerine1 from #ajj 3 #abc to #ajj 3 #gg4aaj ,from the investigations of ,dr4 ,dupr1 it would appear that in genuine unfortified wines1 the amount of alcohol present varies from #f to #ab per cent4 by weight4 ,a wine containing less than #f per cent4 would be unpalatable1 and more than #ac per cent4 cannot well be present1 since natural grape-juice does not contain the quantity of sugar requisite for the production of a greater amount of alcohol2 moreover1 an excess of this proportion would retard1 if not entirely stop1 the process of fermentation4 ,pure wines contain a greater proportion of volatile than fixed ethers1 but in fortified wines the reverse is frequently the case4 ,in natural wines1 which are not over a few years old1 the sugar present rarely amounts to #a per cent41 generally it is much less4 ,fortified wines1 in which fermentation has been checked by the addition of alcohol1 often contain #e per cent4 of sugar2 champagnes usually show from #d to #aj per cent41 and1 in some liqueur wines1 a maximum of #be per cent4 has been found4 ,in natural wines1 the total dry residue generally ranges from #ae to #c per cent41 while in fortified wines the addition of sugar and other substances may increase its proportion to #aj per cent41 or even more4 ,at the ,paris ,municipal ,laboratory the following standards are adopted3 ,the amount of added water in all wines1 not sold as of a special or abnormal character1 is calculated on a basis of #ab per cent4 of alcohol 7by volume7 and #bd grammes of dry extract per litre4 ,the proportion of potassium sulphate in unplastered wines must not exceed #jehc gramme per litre4 ,the use of salicylic acid is prohibited4 ,,footnotes3 #hg ,during the year #ahhf the total production of ,californian wine approximated #ai million gallons1 of which #c million gallons were consumed in the manufacture of brandy1 and #e million gallons exported4 #hh ,these figures denote the weight in grammes of the ingredients contained in #ajj c4c4 of the wine2 otherwise1 percentages are expressed4 #hi ,berichte der ,deutsch4 ,chem4 ,gesell41 #ahhe1 p4 #dbf4 #ij ,zeit4 f4 ,anal4 ,chem41 #ahhe1 p4 #dd4 #ia ,repert4 ,anal4 ,chem41 #ahhb1 ii41 p4 #a4 #ib #8,comptes ,rendus1' xcviii4 p4 #aaj4 #ic ,vide #8,spon's ,encyclopdia4' #id ,jay1 ,bullet4 de la ,soc4 ,chim41 xlii4 p4 #bag4 #ie ,dict4 des ,falsifications4 #if #8,les ,mondes1 ,revue ,hebd4 des ,sciences1' ,no4 #d1 #ahgf4 #ig ,bullet4 de la ,soc4 de ,chim41 xlii4 pp4 #afg and #bjg4 #ih ,recent reports of the vintage in ,france for the year #ahhf1 indicate that1 while a decided improvement has been experienced in the ,champagne1 ,burgundy1 ,hrault1 and ,rousillon districts1 this has failed to be the case in ,charentes and ,gironde1 where the phylloxera has again seriously injured the crops4 #ii ,f4 ,schaffer 7,zeits4 ,anal4 ,chem41 xxiv4 p4 #eei7 has made the following analyses of artificial wine 7grammes in #ajj c4c473-- ---------------------------------------- ------- ,alcohol 7by volume7 #hje #iee #gjb ,extract #bcie #aifb #agig ,sugar #jccj #jdji #jcba ,ash #jbji #jace #jafj ,acidity 7as tartaric7 #jgdc #jeja #jggb ,free tartaric acid -- traces traces ,cream of tartar #jbfd #jbbg #jdga ,sulphuric anhydride #jjcgd -- -- ,phosphoric anhydride #jjaif #jjace #jjagb ---------------------------------------- ------- #ajj ,it is asserted by a prominent wine merchant in ,new ,york that the monthly production of two manufacturers of artificial wine in this city exceeds #cj1jjj gallons4 #aja ,blyth1 op4 cit41 p4 #dde4 #ajb ,according to ,j4 ,carter ,bell 7#8,analyst1' vi4 pp4 #aig1 #bba71 the average composition of the ash of pure grape-juice is as follows3-- ,k#b,o ,na#b,o ,ca,o ,mg,o ,fe#b,o#c ,al#b,o#c #dbad #ccg #aadh #ifg #jge ,si,o#b ,p#b,o#f ,,so#c ,cl #jbi #ifj #iad #aji #ajc ,curtman 7,jour4 ,pharm41 xiv4 p4 #ebc7 states that salicylic acid can be detected by adding to #d c4c4 of the wine 7or beer7 #b c4c4 of methylic alcohol and #b c4c4 of sulphuric acid4 ,shake the mixture1 heat gently for two minutes1 then allow to cool4 ,next heat to boiling1 when1 in presence of the acid1 the odour of oil of wintergreen will be perceptible4 #ajd ,zeit4 f4 ,anal4 ,chem41 xxi4 p4 #c1 #ahhb4 #aje ,journ4 ,chem4 ,soc41 xxxvii4 p4 #egb4 #ajf ,schweizer ,wochenschrift1 xxii4 p4 #adc4 #ajg #8,comptes ,rendus1' #aja1 pp4 #hbc1 #ajaa1 #aafg4 #ajh ,rpert de ,pharm4 xii4 p4 #ejd4 #aji ,reichsanzeiger1 #ahhd1 ,no4 #aed4 #aaj ,r4 ,borgman 7loc4 cit47 gives the follow average relations of ingredients in pure wine3-- ,alcohol 3 glycerine #ajj 3 #aje ,extract 3 acidity #ajjj 3 #aff ,acidity 3 ash #aj 3 #cd ,ash 3 extractives #a 3 #aab ,phosphoric acid 3 ash #a 3 #fh ,,liquors4 ,the ordinary forms of liquors 7namely1 whisky1 rum1 and gin71 are prepared by the distillation of alcoholic infusions4 ,the process of distillation is preceded either by the conversion of the amylaceous constituents of grain1 first into sugar1 then into alcohol1 or by the fermentation of saccharine bodies into alcohol1 or1 as in the case of brandy1 it may be directly applied to a solution containing alcohol4 ,brandy4--,when genuine1 brandy is the product of the distillation of various sorts of rich1 light-coloured wines4 ,the most esteemed quality is prepared in the neighbourhood of ,cognac1 in the ,deux ,charentes district1 and in ,armagnac2 but numerous inferior grades are manufactured in ,rochelle and ,bordeaux and in other parts of ,southern ,france1 as well as in ,spain and ,portugal4 ,in the ,united ,states1 a considerable quantity is produced by the distillation of ,california and ,ohio wine4 ,the fermented marc and lees of grapes are also extensively utilised in the manufacture of brandy4 ,most of the liquor known in commerce under this name1 however1 is made from the spirit obtained by the distillation of potatoes1 corn1 and other grains1 which is subsequently rectified1 deodorised1 and then suitably flavoured4 ,in ,france1 the different grades of brandy are known as eau-de-vie suprieure 7the best quality of ,cognac72 eau-de-vie ordinaire 7common1 sp4 gr4 #jidgf72 eau-de-vie de marc 7chiefly used for mixing purposes72 eau-de-vie seconde 7weak and inferior72 eau-de-vie preuve de ,hollande 7sp4 gr4 #jida72 eau-de-vie preuve d'huile 7sp4 gr4 #jiahe72 eau-de-vie forte 7sp4 gr4 #jhcij72 and esprit-de-vin 7sp4 gr4 #jhfaj74 ,the characteristic taste and bouquet of the original wine are to a considerable extent communicated to the resulting brandy1 and upon these qualities its value is greatly dependent4 ,many of the remarks made in regard to the ageing1 flavouring and blending of wines equally apply to brandy1 and need not be repeated in this place4 ,when freshly distilled1 it is colourless1 its amber tint being either due to the casks in which it has been stored1 or to added caramel4 ,the normal constituents of genuine brandy are water1 alcohol 7including small amounts of butylic1 propylic and amylic71 various ethers 7acetic1 oenanthic1 butyric1 and valerianic71 aldehyde1 acetic and tannic acids1 and traces of sugar and the oil of wine4 ,the specific gravity usually approximates #jicjj 7equivalent to #eb per cent4 of alcohol by volume71 it may1 however1 range from #jiacd to #jicha 7from #fj to #dh per cent4 of alcohol74 ,owing to the presence of acetic acid1 genuine brandy usually shows a slightly acid reaction4 ,according to ,blyth1 the constituents vary as follows3--total solids1 from #a to #ae per cent42 ash1 from #jd to #b per cent42 acids 7estimated as tartaric71 from #ja to #je per cent42 sugar from #j to #d per cent4 ,a partial examination of brandy1 by ,knig1#aaa furnished the following percentages3--specific gravity1 #jhihg2 alcohol 7by weight71 #fagj2 extract1 #jfde2 ash1 #jjji4 ,the ingredients found in twenty-five samples of brandy tested for the ,new ,york ,state ,board of ,health varied as follows3--specific gravity1 #jibig to #jifae2 alcohol 7by weight7 from #beci to #dbif2 extract1 from #jjbe to #agie2 ash1 from #jjjb to #jjad4 ,the majority of these samples were certainly abnormal in composition4 ,ordonneau#aab has quite recently determined by careful fractional distillation the proportions of the more important constituents of cognac brandy twenty-five years old1 with the following results1 the quantities being stated in grammes per hectolitre3--aldehyde1 #c2 ethylic acetate1 #ce2 acetal1 traces2 normal propylic alcohol1 #dj2 normal butylic alcohol1 #bahf2 amylic alcohol1 #hch2 hexylic alcohol1 #jf2 heptylic alcohol1 #ae2 propionic1 butyric and caproic ethers1 #c2 oenanthic ether1 #d2 amines1 traces4 ,the large proportions of normal butylic and amylic alcohols obtained are very significant4 ,it was found that commercial alcohol1 prepared from corn1 potatoes and beetroot1 while containing isobutylic alcohol1 was entirely free from normal butylic alcohol1 and the difference in flavour between genuine brandy and brandy distilled from grains would appear to be mainly due to this fact4 ,normal butylic alcohol is obtained when fermentation takes place under the influence of elliptical or wine yeast1 whereas the iso-alcohol is the product of fermentation induced by means of beer yeast2 and it was shown that1 by fermenting molasses1 etc41 with the aid of wine yeast1 a spirit was obtained which much resembled brandy in colour and flavour4 ,whisky4--,whisky is the spirituous liquor prepared by distilling fermented infusions of barley1 wheat1 corn1 and other grains4 ,spirits that contain over #fj per cent4 of alcohol are known as 8high wines10 or common spirits2 those containing #ij per cent4 of alcohol are often termed 8cologne spirits10 the name whisky being usually given to the product of a former distillation1 containing about #ej per cent4 by weight of alcohol4 ,in ,great ,britain1 the largest amount of whisky is made in ,scotland and ,ireland2 in the ,united ,states1 the principal supply comes from the ,states of ,illinois1 ,ohio1 ,indiana1 ,kentucky 7,bourbon ,co471 and ,pennsylvania 7,monongahela ,co474 ,the grains taken differ greatly in composition4 ,in ,scotland and ,ireland1 malted barley 7pure1 or mixed with other grain7 is extensively employed2 in the preparation of ,bourbon1 partially malted corn and rye are taken1 while1 for ,monongahela whisky1 only rye 7with #aj per cent4 of malt7 is used4 ,the essential features of whisky-making are1 first1 the conversion of the starch of the grain into dextrine and glucose1 which takes place in the process of mashing2 the change being due to the action of the nitrogenous principle1 diastase 7formed during the germination of the gain72 then1 the transformation of the sugar into alcohol and carbonic acid by fermentation1 which is induced by the addition of yeast2 and1 finally1 the concentration of the alcohol by distillation4 ,the quality of whisky is much affected by the nature of the grain from which it is prepared1 and by the care exercised in its manufacture1 more particularly in the process of distillation4 ,the most injurious ingredient in distilled spirits is commonly known as 8fusel oil10 which term comprises several products of alcoholic fermentation1 possessing a higher boiling point than ethylic alcohol1 and consisting chiefly of amylic alcohol1 accompanied by small proportions of butylic and propylic alcohols4 ,several varieties of fusel oil exhibiting distinctive properties are met with1 but that obtained from potato-spirit is the most common4 ,as a rule1 the spirits prepared from malted grain contain the smallest proportion4 ,in the manufacture of whisky1 a danger of promoting the formation of fusel oil is incurred by carrying on the distillation to the furthest point1 in order to obtain the greatest possible quantity of alcohol4 ,in ,great ,britain1 the fermented mash is removed from the remaining grain before its introduction into the still2 but in this country the entire mash is occasionally taken1 by which means a larger yield of alcohol is supposed to be effected4 ,this practice is evidently open to the objection that the solid matters of the wort are liable to suffer destructive distillation1 and engenders the formation of fusel oil4 ,another result1 sometimes experienced1 is the imparting of a smoky flavour to the product1 which was originally intentionally communicated to the famous 8poteen0 whisky of ,ireland1 by using malt dried by means of burning turf4 ,this quality is said to be still artificially obtained by the use of creosote4 ,genuine whisky1 when recently made1 is nearly colourless2 but1 if preserved in casks1 it gradually acquires a brownish colour4 ,it contains minute quantities of tannic acid1 and ethylic and amylic acetates and valerianates4 ,the specific gravity generally ranges between #jibbj and #jijdj1 corresponding to #dh and #ef per cent4 of alcohol4 ,the solid extract in whisky is usually below #a per cent41 and the total volatile acids under #ja per cent4 ,in regard to the average composition of whisky1 chemical literature furnishes but very meagre data4 ,the examination of a large number of samples of ordinary ,american whisky in #ahha1 for the ,new ,york ,state ,board of ,health1 gave the following results3--,specific gravity ranged from #jijah to #jifde2 alcohol 7by weight7 from #bcge to #ebeh2 solid residue1 from #jajj to #jgeb2 ash1 from #jjjbj to #jjbhj4 ,several samples of rye whisky1 examined by ,mr4 ,green1#aac showed alcohol 7by weight7 from #cbej to #eabj2 tannic acid1 #jjjjc2 acetic acid1 #jjjab to #jjjb2 sugar1 #jjjb to #jjje2 solid residue1 #jafj to #jgcd4 ,rum4--,rum is obtained by the distillation of the fermented juice of sugar-cane or of molasses2 a very considerable proportion of the article bearing this name is1 however1 made from grain spirit4 ,in ,france and ,germany the mother-liquor remaining after the extraction of beet-sugar1 is utilised in the manufacture of a spirituous liquor greatly resembling rum in properties4 ,the characteristic odour and taste of the liquor are mainly due to the presence of ethylic butyrate1 and are frequently factitiously communicated to its imitations by the direct addition of this ether or of butyric acid4 ,grain spirit is also sometimes treated with pineapples1 which likewise impart the distinctive flavour4 ,rum is chiefly produced in the ,west ,indies1 and in ,north ,america4 ,the specific gravity ranges from #jhgd to #jibf2 alcohol1 from #ej to #gj per cent42 solid residue1 from #jg to #aej per cent2 ash1 under #jaj per cent4#aad ,the following are the results obtained by ,berkhurts1 from the analysis of various samples of genuine and artificial ,jamaica rum3#aae-- ---------------------------------------- ------------- ,specific ,alcohol by ,total ,source4 ,gravity4 ,weight4 ,solids4 ,ash4 ---------------------------------------- ------------- ,london #jhhe #fach #jffh #jjbc ,glasgow #jhge #fach #dhjj #jjhi ,bremen #jhge #gdjg #jefh #jjca ,directly imported #jiaj #eacc #bjdg #jjih ,artificial 44 #chid #jdfi #jjcc ,artificial 44 #ehhf #jibf #jjba ---------------------------------------- ------------- ,the variations in the composition of commercial rum would seem to be so great that little information of value concerning its authenticity is to be derived from analyses of a general character4 ,gin4--,genuine ,holland gin is a spirit prepared by the distillation of fermented grain infusions 7rye and malted barley71 flavoured with juniper berries1 or oil of turpentine4 ,formerly the flavouring was directly introduced into the still together with the mash1 but the more recent practice is to add salt1 water1 and juniper berries to the distilled grain spirit1 and then re-distil the mixture4 ,numerous other aromatic substances are likewise employed in the manufacture of gin1 among which are coriander1 cardamom1 and caraway seeds1 orris1 angelica1 and calamus roots1 cassia1 bitter-almonds1 sweet fennel1 etc4 ,cayenne pepper1 sugar1 and acetic acid1 are said to be also frequently added to gin4 ,gin doubtless possesses more of an artificial character than any other spirit4 ,it is safe to assert that the great bulk of the drink sold under the name is simply grain-spirits flavoured with some of the preceding aromatics4 ,on the other hand1 the flavouring agents employed are not1 as a rule1 harmful in their effects1 so that the quality of the liquor is mainly dependent upon the extent to which the spirits used have been rectified4 ,it is difficult to define 8pure gin10 since1 owing to its compound character1 it varies in composition according to the method of manufacture followed by each individual distiller4 ,the variations found from the examination of twenty-five samples of the commercial article1 tested by the ,new ,york ,state ,board of ,health1 were as follow3#aaf--,specific gravity1 from #jicjb to #jifid2 alcohol 7by weight71 from #ahfd to #ddcc2 solid residue1 from #jjah to #jggb2 ash1 from #jjja to #jjai4 ,adulteration of liquors4--,although it is notorious that the more common varieties of spirituous liquors are sophisticated1 the practices resorted to are unfortunately usually of a character that does not permit of positive detection1 and1 unless an actual adulteration1 such as the addition of some substance foreign to the genuine liquor1 has been made1 a chemical examination alone is frequently inadequate to distinguish between the true and the factitious article4 ,in fact1 the ordinary physical qualities1 such as odour and taste1 are often of greater service in determining the genuineness of distilled spirits than more scientific tests4 ,the most prevalent form of sophistication with brandy1 rum1 and gin1 is their artificial imitations2 the direct addition of substances deleterious to health being of comparatively unfrequent occurrence4 ,it is usual to employ a certain proportion of the genuine liquor in the fabrication of its imitation4 ,an apparent objection to this species of adulteration is that grain spirits are liable to be used as the basis of the fictitious product1 which is therefore apt to be contaminated with fusel oil1 a compound producing toxic effects in a proportion fifteen times greater than ordinary ethylic alcohol4 ,in the ,united ,states1 whisky is probably less subjected to serious sophistication than other spirituous drinks4 ,while the blending of this liquor 7i4 e4 the mixing of new and old grades7 is almost universally practised by the refiner1 and while the retail dealer often reduces its alcoholic strength by the addition of water1 there is very little ground for the belief that1 in this country1 whisky is subjected to noxious admixture to any great extent4 ,a very large number of recipes have been published for the manufacture of spurious liquors2 the following are characteristic1 and will indicate their general nature3-- ,for ,brandy3-- ,cologne spirits 7reduced to proof7 #dj galls4 ,oil of cognac #a_/f oz4 ,burnt sugar colouring #a pint4 ,tannin oz4 ,brandy essence #a part4 ,alcohol #ajjj parts4 ,water #fjj ,the compound known as 8,brandy essence0 consists of oil of grapes1 #e parts2 acetic ether1 #d parts2 tincture of allspice1 #a part2 tincture of galls1 #c parts2 and alcohol1 #ajj parts4 8,oil of cognac0 is a mixture of amylic alcohol and oenanthic ether4 ,according to ,m4 ,duplais1 the best imitation of ,cognac is the following3-- ,alcohol 7#he per cent47 #ed litres4 ,rum 7good quality7 #b ,syrup of raisins #c ,infusion of green walnut hulls #b ,infusion of the shells of bitter almonds #b ,catechu1 in powder #ae grammes4 ,balsam of tolu #f ,pure water #cg litres4 ,mix and colour with caramel4 ,new ,cognac1 ,montpellier1 ,saintonge1 and other brandies are aged and improved by adding to every #ajj litres3 old rum1 #b litres2 old kirsch1 #a-c_/d litres2 infusion of green walnut hulls1 #c_/d litre2 syrup of raisins1 #b litres4 ,a compound sold as 8,london ,brandy ,improver0 consists of sugar syrup1 acetic ether and essence of cayenne1 coloured with caramel4 ,whisky3-- 7,rye7 ,proof spirit #ej galls4 ,pelargonic ether #b oz4 ,pear oil #a ,oil of wintergreen 7dissolved in alcohol7 #aj drops4 ,acetic ether #d oz4 ,oil of cloves 7dissolved in acetic ether7 #d drops4 7,scotch7 ,alcohol 7#ie per cent47 #df galls4 ,scotch whisky #h ,water #ah ,honey 7#c lbs4 in #a gall4 water7 ,creosote #e drops4 ,acetic acid #b oz4 ,pelargonic ether #a ,ale #a gall4 7,irish7 ,spirits #cj galls4 ,irish whisky #e ,old ale ,creosote 7dissolved in acetic acid7 #d drops4 ,pelargonic ether #a oz4 ,the preparation met with in commerce under the name of 8pelargonic ether0 appears to be identical with oenanthic ether4 ,rum3-- ,rectified spirits #f quarts4 ,jamaica rum #bb ,rum essence #a oz4 ,vanilla essence #a_/aj ,water #b quarts4 ,st4 ,john's bread #a oz4 ,raisins #a ,proof spirits #dj galls4 ,rum essence pint4 ,sugar colouring ,sugar syrup #a quart4 8,rum essence0 is composed of butyric ether1 #ae parts2 acetic ether1 #b parts2 vanilla tincture1 #b parts2 essence of violets1 #b parts2 and alcohol1 #ij parts4 ,gin3-- ,corn spirits #hj galls4 ,oil of turpentine #a pint4 ,oil of juniper #h oz4 ,salt #ba lbs4 ,water #ce galls4 ,oil of caraway oz4 ,oil of sweet fennel ,cardamoms #h ,distil over1 #ajj galls4 ,the chemical examination of distilled spirits is ordinarily limited to a determination of the alcohol1 solid residue1 ash1 and volatile acids1 coupled with special qualitative and quantitative tests for any particular adulterants1 the presence of which may be suspected4 7a7 ,alcohol4--,in properly distilled liquors1 a fairly approximate estimation of their alcoholic strength is effected by the specific gravity determination1 which is best made by means of the special gravity bottle4 ,in the case of spirituous liquors which contain extractive matters1 it is necessary to first separate the alcohol present by the process of distillation1 and then determine the density of the distillate when made up to the volume originally taken4 ,the following table gives the percentages of alcohol by weight and by volume1 and of water by volume1 for specific gravities at #ae4aag ,the percentages of alcohol in the table are calculated for the temperature of #ae4 ,the necessary correction for differences of temperature at which the determination is made is obtained by multiplying the number of degrees above or below #ae1 by #jd1 and adding the product to the percentage shown by the table1 when the temperature is lower than #ae1 and deducting it when it is above4 ,percentage of alcohol1 by weight and by volume1 and of water by volume1 for specific gravity at #ae2 water at same temperature being the unit3-- ---------------------------------- ,,percentage4 ------------------------ ,by ,by ,weight4 ,volume4 ,specific ----------------------- ,gravity4 ,alc4 ,alc4 ,water4 -------------------------------- #ajjjj #j #j #ajj #jiihe #jhj #a #iije #jiigj #afj #b #ihaa #jiief #bdj #c #igag #jiidb #cbj #d #ifbd #jiibh #djj #e #iecj #jiiae #dha #f #idch #jiijb #efa #g #icde #jihij #fdc #h #ibed #jihgh #gbd #i #iafb #jihfg #hjf #aj #ijgb #jihee #hhg #aa #hihj #jihdd #ifi #ab #hhij #jihcc #ajea #ac #hhjj #jihbb #aacc #ad #hgji #jihab #abae #ae #hfai #jihja #abih #af #hebi #jigia #achj #ag #hdci #jigha #adfc #ah #hcej #jigga #aedf #ai #hbfj #jigfa #afbi #bj #haga #jigea #agab #ba #hjha #jigda #agif #bb #giib #jigca #ahgi #bc #giji #jigba #aifc #bd #ghac #jigaa #bjdg #be #ggbc #jigjj #baca #bf #gfcc #jifij #bbaf #bg #gedc #jifgi #bcjj #bh #gdec #jiffh #bche #bi #gcfb #jifeg #bdgj #cj #gbgb #jifde #beef #ca #gahj #jifcc #bfda #cb #gjhi #jifbj #bgbg #cc #fiif #jifjg #bhad #cd #fijd #jieie #bija #ce #fhab #jiehb #bihh #cf #fgbj #jiefh #cjge #cg #ffbf #jieec #cafc #ch #fecb #jiech #cbeb #ci #fdcg #jiebb #ccdj #dj #fcdb #jiejf #cdcj #da #fbdf #jidij #ceah #db #faej #jidgc #cfji #dc #fjeh #jidef #cgjj #dd #eied #jidci #cgij #de #ehfa #jidba #chhb #df #egfd #jidjc #cigd #dg #efff #jiche #djff #dh #eefh #jicff #daei #di #edgj #jicdh #dbec #ej #ecgb #jicbh #dcdg #ea #ebgc #jicjh #ddda #eb #eagd #jibhh #decg #ec #ejgd #jibfg #dfcc #ed #digd #jibdg #dgbi #ee #dhgd #jibbf #dhbf #ef #dggc #jibje #dibd #eg #dfgc #jiahc #ejba #eh #degb #jiafa #eabj #ei #ddgj #jiaci #ebbj #fj #dcfh #jiaag #ecai #fa #dbfg #jijie #edbj #fb #dafe #jijgb #eeba #fc #djfc #jijdi #efbc #fd #cifj #jijbf #egbe #fe #cheh #jijjb #ehbi #ff #cged #jhigh #eicc #fg #cfea #jhied #fjch #fh #cedg #jhicj #fadc #fi #cddd #jhije #fbej #gj #ccci #jhhhj #fceh #ga #cbce #jhhee #fdfd #gb #cacj #jhhcj #fegb #gc #cjbf #jhhjd #ffhb #gd #bibj #jhggh #fgic #ge #bhae #jhgeb #fijd #gf #bgji #jhgbe #gjaf #gg #bfjc #jhfih #gacj #gh #bdif #jhfga #gbdc #gi #bcij #jhfdd #gcei #hj #bbhc #jhfaf #gdge #ha #bagf #jhehh #geia #hb #bjfh #jheei #ggji #hc #aifa #jhecj #ghbi #hd #aheb #jhejj #giea #he #agdb #jhdgj #hjgb #hf #afcb #jhddj #haif #hg #aebc #jhdji #hcbb #hh #adab #jhcgg #hddg #hi #acja #jhcdd #hegd #ij #aahh #jhcaa #hgjd #ia #ajgf #jhbgg #hhcg #ib #ifb #jhbdb #higb #ic #hdh #jhbjf #iajh #id #gcb #jhafi #ibde #ie #faf #jhacj #ichi #if #dig #jhjhi #iece #ig #cgg #jhjdf #ifhc #ih #bed #jhjjj #ihch #ii #abh #jgiea #ajjjj #ajj #jjj -------------------------------- 7b7 ,solid residue4--,this is determined by evaporating #ajj c4c4 of the liquor in a tared platinum dish1 until constant weight is obtained4 7c7 ,ash4--,the proportion of ash is found by the incineration of the solid residue4 ,if the presence of poisonous metallic adulterants 7such as copper or lead7 is suspected1 a further examination of the ash is necessary4 7d7 ,acids4--,the acidity of distilled liquors is generally due to minute quantities of acetic acid1 and can be estimated by means of #a_/ajth normal soda solution4 ,any mineral acid 7e4g41 sulphuric acid7 supposed to be present is to be sought for in the residue remaining1 after the distillation process employed in the determination of alcohol4 ,the presence of fusel oil in liquors is sometimes quite readily detected1 by first removing the ethylic alcohol by gentle evaporation1 and then inspecting the odour and taste of the still warm residue4 ,the suspected liquor may also be agitated with an equal volume of ether1 water added1 and the ethereal stratum removed by means of a pipette1 and concentrated by evaporation2 the residue is to be examined for amylic alcohol4 ,when distilled with a mixture of sulphuric and acetic acids1 amylic alcohol is converted into amylic acetate1 which may be recognised by its characteristic pear-like odour2 or1 the amylic alcohol can be transformed into valerianic acid 7which also possesses a distinctive odour7 by oxidation with sulphuric acid and potassium dichromate4 ,another simple qualitative test for fusel oil consists in first decolorising a small quantity of the liquor under examination with animal charcoal1 adding a few drops of hydrochloric acid1 and then a little freshly distilled and colourless aniline oil1 when1 in presence of fusel oil1 it will be observed that the aniline compound acquires a perceptible rose tint as it falls to the bottom of the liquid4 ,the quantitative determination of fusel oil presents some difficulties4 ,a very ingenious method has been suggested by ,marquardt4#aah ,it consists essentially in first agitating the sample with chloroform1 draining off the solution obtained1 washing it by repeated shaking with water1 and then treating it at #he with a mixture of #e parts potassium dichromate1 #b parts sulphuric acid1 and #cj parts of water4 ,the valerianic acid thus formed is now separated by distilling the mixture of water and chloroform4 ,the distillate is digested with barium carbonate1 next concentrated by evaporation1 and then filtered1 and divided into two equal portions4 ,one portion is evaporated to dryness1 the residue taken up with water containing a little nitric acid1 and the amount of barium present determined by precipitation with sulphuric acid4 ,in the other portion1 the chlorine originating from a partial oxidation of the chloroform1 is to be estimated4 ,the amount of barium combined with the chlorine1 is deducted from the total quantity obtained2 the remainder represents the proportion in combination with the fatty acids formed by oxidation4 ,of these1 valerianic acid largely predominates2 and the amount of barium valerianate ,ba#b 7,c#b;,h#c,o#b7 found is calculated to its equivalent in amylic alcohol4 ,capsicum1 creosote1 etc41 are isolated by treating the sample with ether or benzole1 and testing the odour and taste of the evaporated solutions so prepared4 ,creosote gives a blue colour with ferric chloride solution2 and the exceedingly pungent vapours evolved upon heating a residue containing capsicum are equally characteristic4 ,the presence of tannin in distilled spirits1 which is mostly derived from their preservation in casks1 is recognised by the formation of a bluish-black colour upon the addition of ferric solutions4 ,the identification of the various ethylic and amylic ethers used in the preparation of factitious liquors is a matter of some difficulty4 ,their presence is most readily detected by means of their characteristic odour1 which is developed upon adding a little sodium hydroxide to the sample1 evaporating the mixture over the water-bath almost to dryness1 and then adding a small quantity of sulphuric acid4 ,another means of ascertaining the nature of the organic ethers present in spirits is to first remove the ethylic alcohol contained by a partial distillation with an alkaline solution1 and then acidulate the remaining liquid with sulphuric acid1 and repeat the distillation1 when the volatile fatty acids originally contained in the ethers will be found in the distillate2 their identity is to be established by means of their characteristic properties4 ,nitrous ether 7which compound is not contained in genuine liquors7 may be detected by partially distilling the sample and adding a mixture of potassium iodide1 starch paste1 and acetic acid to the first portion of the distillate1 the production of a blue colour indicating its presence4 ,as previously remarked1 the exercise of the ordinary senses is frequently of greater value in judging the quality of liquors than the results of chemical tests4 ,many of the organic ethers employed in the manufacture of artificial liquors are identical with those contained in the genuine article1 and it is obvious that1 in such instances1 no distinction can be made between them4 ,,footnotes3 #aaa #8,nahrungs u4 ,genussmittel1' #ast part1 p4 #ahg4 #aab #8,comptes ,rendus1' #ajb1 p4 #bag-bai4 #aac ,am4 ,chem4 #ahgf1 p4 #df4 #aad ,blyth1 op4 cit4 #aae #8,wieder die ,nahrungsflscher1' #ahha1 p4 #aje4 #aaf ,see ,report by ,dr4 ,f4 ,e4 ,engelhardt1 ,new ,york ,state ,board of ,health1 #ahhb4 #aag ,hager's #8,untersuchungen4' #aah #8,berichte1' #ahhb1 pp4 #acgj1 #affa4 ,,water4 ,the subject of the purity of potable waters possesses the highest degree of importance in its sanitary relations1 and1 particular attention has been bestowed upon methods of analysis that would serve to indicate the character and significance of existing impurities4 ,the earlier processes of examination1 which chiefly consisted in the determination of the mineral constituents of water1 while of use in furnishing an idea of the general nature of the water regarded as an inorganic solution1 almost totally failed to reveal the presence of the more subtle and important organic contaminations which are now known to exert an active influence in the propagation of zymotic diseases4 ,during the past few years1 decided progress has been attained in the analytical methods employed4 ,little is known of the exact nature of the organic constituents present in water that has received sewage contamination4 ,they may be either of vegetable or animal origin1 and it appears to be very probable that they constitute organised germs4 ,but1 although we are still unable to determine the constitution of these deleterious ingredients1 it is at present possible to approximately ascertain the hygienic character of drinking water1 and to distinguish1 with a fair degree of accuracy1 between a good and a bad sample4 ,in arriving at a conclusion regarding the sanitary quality of water1 it is1 however1 also needful to take into consideration the origin and surrounding conditions which affect the chances of contamination4 ,most of the more recent methods of water analysis are based upon the fact1 that the putrefactive decomposition of harmful organic matter is attended by the genesis of certain compounds 7such as ammonia1 nitrites1 and nitrates71 of which quantitative estimations can be made4 ,for the purpose of ascertaining the character of a potable water1 the following determinations are usually necessary3-- #a4 ,colour1 odour1 and taste4 #b4 ,total solid matter and loss on ignition4 #c4 ,organic matter in solution4 #d4 ,chlorine4 #e4 ,ammonia1 free and albuminoid4 #f4 ,nitrogen1 as nitrites and nitrates4 ,certain precautions should be observed in the collection of samples of water intended for examination4 ,it is indispensable for this purpose to employ scrupulously clean glass stoppered bottles1 which are washed out several times with the water previous to being filled4 ,if a well or stream is to be sampled1 the bottle should be entirely immersed in the water some distance from the sides of the stream1 and1 if taken from a pump or pipe1 the latter should be cleansed by first running a considerable quantity of the water before charging the bottle4 #a4 ,colour1 odour1 and taste4--,the colour is best determined by filling a glass cylinder1 about #b feet in height1 with the sample1 placing it upon a white surface and observing the tint produced2 or1 by the use of a coloured glass tube of the same length1 which is provided with glass plates attached at each end1 and is filled with the sample and viewed when held towards a sheet of white paper4 ,as a rule1 pure water exhibits a light-bluish tint1 a yellowish hue being generally considered a suspicious indication2 but it frequently occurs that a perfectly colourless water is bad1 and one possessing a decided colour may prove to be at least1 fair in quality4 ,the odour of the sample is ascertained by placing a corked bottle1 one-half filled with the water1 in a warm place 7at about #ch7 for some time1 and then shaking the bottle1 withdrawing the stopper and immediately testing the odour4 ,pure water should be free from much perceptible odour of any kind1 and more especially from one of a disagreeable nature4 ,the same remark applies to the taste4 ,water should be practically tasteless1 even when warmed4 ,it frequently happens1 however1 that a water may be highly contaminated with deleterious organic impurities1 and still remain devoid of any marked unpleasant taste4 ,there are few simple tests of any value which will reveal at once the sanitary quality of drinking water4 ,one1 sometimes employed1 is to fill a clean quart bottle about three-fourths full with the suspected sample1 and dissolve in it a teaspoonful of fine granulated white sugar4 ,the bottle is then corked and allowed to remain in a warm place for two days1 when1 in the presence of sewage contamination1 it will become cloudy or milky4#aai ,according to ,wanklyn and ,chapman1#abj if a brownish colour or precipitate is produced upon the addition of #ae c4c4 of ,nessler's reagent 7see p4 #bjh7 to #ajj c4c4 of the water1 it should be considered unfit for domestic use4 #b4 ,total solid residue and loss on ignition4--#ejj c4c4 of the water under examination are introduced1 in small portions at a time1 into a tared platinum dish1 and evaporated to dryness over the water-bath1 the residue being subsequently dried for three or four hours in an air-bath at #ajj4 ,the solid residue obtained1 multiplied by #bjj1 represents parts in #ajj1jjj3 or1 by #adj1 grains per imperial gallon4 ,it is usually considered that1 unless the proportion of total solids exceeds #dj grains per ,imperial gallon 7#cb grains per ,u4,s4 gallon1 or about #efe parts per #ajj1jjj71 the water need not be objected to for drinking purposes on this ground alone4 ,the volatile and organic matters are determined by igniting the solid residue1 which is afterwards allowed to cool4 ,it is then moistened with a little carbonic acid water or solution of ammonium carbonate1 dried to constancy at #acj1 and the organic matter estimated by the decrease in weight4 ,formerly1 this process was chiefly depended upon for determining the proportion of organic substances contained in water4 ,it is open to numerous serious objections1 among which are1 that it may afford a result either below or above that correctly representing the quantity of organic ingredients present in the sample4 ,the first case takes place when a portion of the organic matter is decomposed during the process of evaporation1 and is quite liable to occur2 the second case takes place when the water contains nitrates1 which would be decomposed upon ignition4 ,the method1 however1 possesses some value1 and is still often resorted to as affording a general idea of the proportion of organic contamination present1 the degree of blackening of the solid residue during the process of ignition being1 at least1 a useful qualitative indication4 #c4 ,organic matter in solution4--,a method frequently employed for this determination is based upon the supposition that the amount of potassium permanganate required to oxidise the organic constituents contained in water would serve as a criterion of its sanitary value4 ,it is generally known as the 8,forchammer0 or 8oxygen0 process1 and1 although of undoubted service in comparing the quality of samples of very impure water1 it is defective in the following important respects3 ,different organic substances are not affected to an equal extent by potassium permanganate2 albumen1 for instance1 being far less easily oxidised than other compounds1 and the value of the results afforded is vitiated by the presence of certain inorganic bodies1 such as nitrites1 sulphuretted hydrogen1 ferrous salts1 etc4 ,it has been stated1 that the more deleterious and putrescent organic ingredients of water are those most readily affected by the permanganate solution4 ,as modified and improved by ,miller#aba and by ,tidy1#abb the process consists substantially in adding an excess of a standard solution of potassium permanganate to a measured quantity of the water under examination 7acidulated with sulphuric acid71 and then determining the excess of permanganate used by means of sodium hyposulphite and potassium iodide4 ,the following solutions are required3-- ,potassium ,permanganate4--#jcie gramme of the salt is dissolved in #a litre of distilled water2 #aj c4c4 of this solution represent #jjja gramme of available oxygen4 ,sodium ,hyposulphite4--,one gramme of the salt is dissolved in a litre of water4 ,starch solution4--,one gramme of starch is triturated with about #bj c4c4 of boiling water1 and the mixture allowed to stand at rest over night1 after which the clear supernatant solution is drawn off4 ,pure distilled ,water4--,this is prepared by digesting #aj litres of distilled water with #aj grammes of potassium hydroxide and #b grammes of potassium permanganate in a still provided with an inverted condenser at #ajj for twenty-four hours1 after which the water is distilled1 separate portions being frequently tested with ,nessler's solution2 the distillate is not reserved for use until this reagent ceases to produce a brownish coloration4 ,the determination proper is executed as follows3--,two flasks are first thoroughly cleansed by washing with concentrated sulphuric acid1 and subsequently with water2 #bej c4c4 of the water to be examined are introduced into one1 and the same volume of the pure distilled water1 prepared as above1 is placed in the other4 #aj c4c4 of dilute sulphuric acid 7#a part pure acid and #h parts distilled water7 and #aj c4c4 of the potassium permanganate solution are now added to each flask1 both then being put aside for three hours4 ,two drops of a #aj per cent4 solution of potassium iodide are next added to the flasks1 and the amount of iodine liberated 7which is equivalent to the quantity of permanganate unacted upon by the water7 is determined by titration with the sodium hyposulphite solution4 ,the precise end of the reaction is ascertained by means of a few drops of the starch paste1 the hyposulphite being added to each flask until the blue colour produced by the starch disappears4 ,the quantities of solution used in each titration are then read off4 ,the amount of permanganate consumed is equal to ,a-,b1 where ,a represents the hyposulphite used with the distilled water1 and ,b1 that used with the sample under examination1 and the proportion of oxygen which is consumed by the water tested1 can be calculated by the formula3-- 77,a - ,b7 a7 _/ ,a in which a is the available oxygen in the added permanganate4 ,for example1 if #aj c4c4 of permanganate 7 #jjja gramme available oxygen7 are added to the #bej c4c4 7 litre7 contained in each flask1 and the distilled water required #ce c4c41 the sample #ae c4c41 of the hyposulphite solution1 the proportion of oxygen consumed by the litre of water1 would be 77#ce - #ae7 #jja7 _/ #ce #jjjega1 which represents #bbh parts of oxygen in #ajj1jjj parts of water4 ,in applying the preceding test1 it is requisite that the flasks should be kept at a particular temperature1 such as #bg4 ,the presence of putrescent and readily oxidised organic matter or nitrites1 which indicates dangerous contamination1 is recognised by the absorption of any considerable proportion of oxygen in the space of two minutes4 ,according to ,dr4 ,tidy1 #ajj1jjj parts of water of various degrees of purity1 absorb the following amount of oxygen in three hours3-- ,part ,oxygen4 #a4 ,great organic purity #j to #jje #b4 ,medium purity #jje #jae #c4 ,doubtful #jae #jba #d4 ,impure over #jba #d4 ,chlorine4--,the importance attached to the estimation of chlorine in potable waters is derived from the fact that this element enters largely into the food of men and animals1 and is thrown off in their excreta4 ,this1 naturally1 contributes to the sewage contamination to which water is often exposed4 ,water1 however1 may take up a certain proportion of chlorides from the geological strata through which it passes1 and it is of importance to bear this fact in mind in forming a conclusion as to the significance of the results afforded by this determination4 ,it is1 likewise1 to be remembered that vegetable organic pollution would escape detection were the quantity of chlorine contained alone taken into consideration4 ,the determination is conveniently made as follows3--#ej c4c4 of the water are introduced into a beaker1 a drop or two of a concentrated and neutral solution of potassium chromate added1 and then a standard solution of silver nitrate very cautiously added from a burette1 drop by drop1 until a faint but permanent red tint is produced4 ,if the silver solution is prepared by dissolving #bcid grammes of the nitrate in #a litre of distilled water1 the number of c4c4 required to cause the reddish coloration directly indicates the parts of chlorine present in #ajj1jjj parts of the water examined4 ,according to ,frankland1 #ajj1jjj parts of water from various sources contain the following proportions of chlorine3-- ,rainwater #jbb ,upland surface water #aac ,springs #bdi ,deep wells #eaa ,watts' #8,dictionary of ,chemistry' quotes the proportions below3-- ,thames1 at ,kew #aba ,thames1 at ,london ,bridge #fcf ,loch ,katrine #jef ,rhine1 at ,basle #jae ,rhine1 at ,bonn #ade ,lake of ,geneva #jfg ,elbe1 near ,hamburg #cid ,loire1 at ,orleans #jbi ,the amount of chlorine contained in sewage is stated to range from #fe to #bae parts1 the average being #aaed parts4#abc ,it is generally considered that a proportion in excess of #e parts in #ajj1jjj parts of a drinking water1 which is not liable to be affected by mineral admixture1 is to be ascribed to organic contamination4 #e4 ,ammonia1 free and albuminoid4--,it has already been mentioned that the decomposition of the nitrogenous organic impurities present in polluted water results in the production1 first1 of ammonia1 then of nitrites and nitrates1 and1 as it is commonly asserted that the deleterious character of water is mainly due to the putrefactive processes taking place1 which are probably directly proportionate to the quantity of ammonia produced1 it is evident that the determination of this compound is of considerable importance4 ,the proportion of albuminous and allied constituents in a sample can1 moreover1 be measured by the quantity of ammonia produced when the water is boiled with an alkaline solution of potassium permanganate4 ,upon the foregoing facts1 ,messrs4 ,wanklyn1 ,chapman1 and ,smith#abd have based a method for the determination of the sanitary quality of potable waters1 which is in very general use4 ,it involves1 first1 an estimation of the ammonia generated upon distilling the water with sodium carbonate 78free0 ammonia72 second1 the quantity given off by boiling with alkaline potassium permanganate 78albuminoid0 ammonia74 ,in case the water tested is contaminated with urea1 which is not improbable1 this compound will be decomposed into ammonia by the treatment with sodium carbonate4 ,the following solutions are employed in the execution of the test3-- ,ammonium ,chloride4--,dissolve #aegce grammes of the dry and pure salt in #a litre of distilled water4 ,when required for use1 dilute #ajj c4c4 of the solution to #a litre2 #a c4c4 of this diluted solution contains #jjjje gramme of ,,nh#c4 ,pure ,sodium ,carbonate4--,the ordinary pure reagent is freed from any ammonia possibly contained by heating it in a platinum capsule4 ,pure distilled ,water4--,this is obtained as directed on p4 #bjd4 ,nessler's ,reagent4--,this is a strong alkaline solution of mercury biniodide4 ,it may be prepared by first dissolving #fbe grammes of potassium iodide in #bej c4c4 of hot distilled water 7reserving #aj c4c4 of the solution71 and adding a concentrated solution of mercury bichloride1 with constant shaking1 to the remainder1 until a permanent precipitate remains undissolved2 this is then brought in solution by means of the #aj c4c4 of iodide solution1 set aside1 and the addition of mercury bichloride is carefully continued until a slight precipitate reappears4 ,a concentrated solution of potassium hydroxide 7#bjj grammes dissolved in water7 is now added1 and the volume of the whole made up with distilled water to #a litre4 ,the solution is then allowed to subside1 after which it is decanted and preserved in a well-stoppered bottle4 ,permanganate solution4--,dissolve #h grammes of potassium permanganate and #bjj grammes of potassium hydroxide in #a litre of water1 and boil to expel any ammonia present4 ,the estimation of free and albuminoid ammonia is made as follows3--#ajj c4c4 of the water to be examined are introduced into a glass retort1 which connects with a ,liebig's condenser1 and has previously been thoroughly cleansed by boiling with distilled water2 one gramme of pure sodium carbonate is added1 and the water distilled until #dj c4c4 have passed over1 the distillate being separately collected in four #aj c4c4 cylinders or tubes4 ,about #aj c4c4 of the alkaline solution of potassium permanganate is then added to the remaining contents of the retort1 and the distillation continued almost to dryness4 ,the second distillate is likewise collected in fractions of #aj c4c4 each4 ,it is advisable to so regulate the process of distillation1 that only about #aj c4c4 pass over in the space of eight minutes4 ,the two sets of distillates are then separately tested by adding #je c4c4 of the ,nessler solution to each cylinder1 well stirring the mixture1 and setting it aside for at least five minutes4 ,a series of comparison tubes 7#aj c4c4 in capacity7 are prepared by adding #jja1 #jjc1 #jje up to #ja gramme of ammonium chloride1 and filling to the #aj c4c4 mark with pure distilled water2 #je c4c4 of the ,nessler reagent being added to each4 ,the degree of coloration exhibited in the cylinders containing the two sets of distillates is then matched by the comparison cylinders4 ,it is evident1 that from the data thus obtained1 the amount of ammonia obtained by the first distillation with sodium carbonate 7free ammonia71 and by the second distillation with alkaline potassium permanganate 7albuminoid ammonia71 can be determined4 ,it has been previously mentioned that urea evolves ammonia when boiled with sodium carbonate2 the amount of ammonia obtained by the first process of distillation will therefore include that actually contained as such in the water1 and that generated by the decomposition of any urea possibly present4 ,as the presence of this body is incompatible with a good drinking water1 this fact is of little real importance4 ,in case1 however1 it be desired to make an estimation of the free ammonia really present1 #ejj c4c4 of the water to be tested are treated with #a or #b c4c4 of calcium chloride solution1 then with a slight excess of potassium hydroxide1 and the liquid filtered4 ,it is next distilled as directed above1 and the remaining contents of the retort made up to #ejj c4c4 #bjj c4c4 of the original sample are then subjected to the same treatment with calcium chloride and potassium hydroxide1 and filtered4 ,the second solution1 which contains all the ammonia originally present in the water1 is now tested with ,nessler's reagent1 the solution first obtained by diluting the contents of the retort being employed1 instead of pure distilled water1 for comparison4 ,the proportions of free and albuminoid ammonia found in the preceding operations are usually expressed in parts per #ajj1jjj of the water4 ,wanklyn gives the following amounts of free and albuminoid ammonia contained in #ajj1jjj parts of several kinds of water3-- ,deep spring water not over #jjja mixed with surface water #jjje ,filtered water #jjje to #jjaj ,imperfectly filtered water #jja #jjb ,sewage #jcj ,the same authority makes the following classification of potable water1 reference being made to parts of albuminoid ammonia present in #ajj1jjj parts3-- ,extraordinary purity #j to #jjje ,satisfactory purity #jjje #jjaj ,dirty over #jjaj ,the presence of any considerable proportion of free ammonia is usually indicative of recent sewage contamination4 ,in the absence of free ammonia1 a water need not be rejected unless the albuminoid ammonia exceeds #jjaj part1 but a water containing over #jjae part of albuminoid ammonia should be condemned under all circumstances4 #f4 ,nitrogen as nitrites and nitrates4--,it is quite generally accepted that the presence in water of the oxidation products of nitrogen1 is to be ascribed to the oxidation of nitrogenous organic matter1 unless they are the result of percolation through soil containing nitrates1 and1 for this reason1 considerable importance attaches to the quantitative estimation of the nitrogen present in the state of nitrates1 and1 in some cases1 nitrites4 ,one of the most reliable methods for this determination is the eudiometric process of ,frankland1 which is based upon that of ,crum1#abe and consists in agitating the concentrated water with mercury and strong sulphuric acid1 and measuring the volume of nitric oxide formed by the reduction of nitrates and nitrites4 ,owing1 however1 to the necessity of employing gas apparatus1 this method is not in very general use4 ,wanklyn's process is the following3--#ajj c4c4 of the sample are made alkaline with pure sodium hydroxide1 evaporated to about one-fourth of its original volume1 next made up to #ajj c4c4 by adding pure distilled water1 and introduced into a flask which connects with a ,u-tube filled with powdered glass moistened with hydrochloric acid4 ,a piece of aluminium foil is then added to the contents of the flask1 and the mixture is allowed to stand at rest for six or seven hours4 ,the contents of the ,u-tube are now transferred to the flask1 the latter is connected with a ,liebig's condenser and the liquid distilled4 ,the proportion of ammonia contained in the distillate is determined by ,nessler's reagent as previously described1 from which the amount of nitrogen present as nitrates and nitrites is calculated4 ,griess#abf has suggested a very useful process for the determination of nitrous acid and nitrites in potable waters4 ,it is executed by placing #ajj c4c4 of the filtered water in a glass cylinder1 and adding a few drops of dilute hydrochloric acid1 and #a c4c4 of a solution of sulphanilic acid and naphthylamine hydrochloride4 ,in the presence of nitrites1 a beautiful rose-red colour 7due to the formation of azobenzol-naphthylamine sulphonic acid71 will be produced4 ,the proportion of nitrites contained in the water1 is ascertained by simultaneously subjecting a solution of potassium nitrite1 of known strength1 to the same treatment1 and matching the degree of colour obtained1 as in the ,nessler process4 ,this solution can be prepared by dissolving #jdjf gramme of dry silver nitrite in hot water1 and adding a slight excess of potassium chloride4 ,after cooling1 the solution is made up to one litre1 the silver chloride allowed to settle1 and the clear liquid filtered4 ,if #ajj c4c4 of the filtrate are further diluted to one litre1 each c4c4 will contain #jjjjja gramme of nitrous acid4 ,in ,ditmar's method1 the residue obtained by the evaporation of the water1 is first mixed with pure sodium hydroxide1 and placed in a small silver boat4 ,it is next introduced into a combustion tube and burned in a current of hydrogen1 the evolved gases being received in an absorption apparatus filled with very dilute hydrochloric acid4 ,in this method the amount of ammonia formed1 is likewise estimated by means of ,nessler's solution4 ,the proportion of organic nitrogen is found by deducting the free ammonia present in the water and multiplying the remainder by #ad_/ag4 ,messrs4 ,dupr and ,hake#abg determine the organic carbon in water essentially as follows3--,the residue of the evaporation of the water is obtained in a very thin silver dish1 which can be rolled up and introduced into a combustion tube filled three-fourths of its length with cupric oxide4 ,the residue is then burned in a stream of oxygen4 ,the evolved carbonic acid is absorbed in a solution of barium hydroxide1 the precipitate formed being collected upon a filter1 washed1 dried1 and weighed2 its weight1 divided by #aid1 gives the amount of organic carbon present in the sample4 ,the carbonates and nitrates originally contained in the water can be removed by boiling with a saturated solution of sulphurous acid before the preliminary evaporation4 ,frankland gives the following average proportions of nitrogen1 as nitrates1 occurring in #ajj1jjj parts of various kinds of water3-- ,rain water #jjjg ,upland surface water #jjji ,deep wells and springs #jdjj ,surface water 7cultivated districts7 #jbej ,shallow wells 7no average71 #b to #e parts common4 ,other authorities regard the presence of more than #jf part of nitrogen as nitrates per #ajj1jjj parts of water as indicating dangerous pollution4 ,at the ,international ,pharmaceutical ,congress held in ,brussels1#abh the following standards of purity for potable water were recommended3-- #ast4 ,a water should be limpid1 transparent1 colourless1 without smell1 and free of matter in suspension4 #bnd4 ,it should be fresh1 with a pleasant taste1 and its temperature should not vary much1 and certainly not be higher than #ae4 #crd4 ,it should not contain noxious animal or vegetable matter1 and especially none of these substances in a state of decomposition4 #dth4 ,it should not contain more than #f to #aj mgrms4 of organic matter per litre1 expressed in terms of oxalic acid4 ,it should not contain nitrogenous matter4 #eth4 ,the nitrogenous organic matter1 oxidised with an alkaline solution of potassium permanganate1 should not yield more than #jja part of albuminoid ammonia per #ajj1jjj4 #fth4 ,it should not assume a disagreeable smell after having been kept in an open or closed vessel4 #gth4 ,it should not contain white alg1 nor numerous infusoria1 bacteria1 etc4 #hth4 ,it must hold air in solution1 which should contain a larger proportion of oxygen than ordinary air4 #ith4 ,it should not contain1 per litre1 more than3-- #je gramme mineral salts4 #jfj sulphuric anhydride4 #jjh chlorine4 #jjb nitric anhydride4 #bjj alkaline earths4 #jcj silica4 #jjc iron4 ,in the ,municipal ,laboratory of ,paris1 the following standards for potable waters are employed4 ,one litre must not contain more than3-- #je to #jf gramme total mineral residue4 #jbe calcium sulphate4 #jjae chlorine4 #jjje organic matter 7calculated as oxalic acid74 #jjja albuminoid ammonia4 #jjja metals precipitated by sulphuretted hydrogen4 #jjjc iron4 ,no sulphuretted hydrogen4 #ajj c4c4 should contain #cbe c4c4 of gas1 #aj per cent4 of which should be carbonic acid and #cc-a_/c per cent4 oxygen4 ,professor ,j4 ,w4 ,mallet#abi suggests the idea1 that the noxious character of potable waters containing nitrates and nitrites1 with but small proportions of organic matter1 may be due to the presence of a special nitrifying ferment belonging to the lower organisms1 which are capable of propagating disease4 ,in regard to the degree of importance that should attach to definite and arbitrary standards of purity1 it appears to be accepted that1 although the data afforded as the result of chemical tests are often of value in discriminating between pure and impure waters1 but little reliance should be placed upon such criteria alone4 ,professor ,mallet1 who has devoted much attention to the investigation of potable waters1 and whose opinion on this subject is entitled to the highest consideration1 arrived at the following conclusions concerning the more vital points at issue in the determination of the hygienic character of water3-- 8#a4 ,it is not possible to decide absolutely upon the wholesomeness or unwholesomeness of a drinking water by the mere use of any of the processes examined for the estimation of organic matter or its constituents4 8#b4 ,i would even go further1 and say that in judging the sanitary character of the water1 not only must such processes be used in conjunction with the investigation of other evidence of a more general sort1 as to the source and history of the water1 but should even be deemed of secondary importance in weighing the reasons for accepting or rejecting a water not manifestly unfit for drinking on other grounds4 8#c4 ,there are no sound grounds on which to establish such general #8standards of purity' as have been proposed1 looking to exact amounts of #8organic carbon' or #8nitrogen1' #8albuminoid-ammonia1' #8oxygen of permanganate consumed1' etc41 as permissible or not4 8#d4 ,two entirely legitimate directions seem to be open for the useful examination by chemical means of the organic constituents of drinking water1 namely2 first1 the detection of very gross pollution1 99 99 99 99 and1 secondly1 the periodical examination of a water supply1 as of a great city1 in order that the normal or usual character of the water having been previously ascertained1 any suspicious changes1 which from time to time may occur1 shall be promptly detected and their cause investigated40 ,the microscopic and biological investigations of water are useful adjuncts to the chemical examination4 ,the former is made by allowing a litre or more of the sample to remain at rest for several hours1 collecting the deposit formed and inspecting it by means of the microscope1 using low magnifying power at first4 ,it will be found advantageous to stain portions of the sediment obtained with aniline violet1 which1 by a sort of predilection1 attaches itself to particular forms of vegetable and animal life1 thereby rendering them more distinct4 ,the matters most usually observed in the microscopic examination of the deposit are3-- #ast4 ,numerous lifeless substances1 such as mineral matters1 vegetable debris1 muscular and cellular tissues1 hairs1 hemp1 wool1 cotton1 silk1 starch cells1 insect remains1 and pollen grains4 #bnd4 ,living vegetable forms1 such as conferv1 various alg1 oscillatoria1 desmids1 diatoms1 and bacteria4 #crd4 ,living animal forms1 including many varieties of infusoria and animalcula4 ,of the latter1 those known as 8saprophytes0 are regarded as specially indicating the presence of sewage contamination4 ,certain varieties of bacteria have been found associated with some forms of disease1 and particular attention has been bestowed upon the study of these germs4 ,the biological examination of water consists of pathological experiments on living animals1 made by injecting a solution of the water-residue beneath the skins of rabbits1 etc41 and of experiments made by inoculating culture gelatine with the water4 ,of the latter methods of examination1 that originally suggested by ,dr4 ,koch1 of ,berlin1 and described by ,dr4 ,percy ,f4 ,frankland1#acj is well worthy of mention4 ,in this process1 the lower forms of life are cultivated in a solid medium1 by means of which the growth of each colony is localised and rendered suitable for microscopic inspection4 ,the medium employed by ,dr4 ,frankland has the following composition3 ,lean meat #a lb4 ,gelatine #aej grammes4 ,solid peptone #aj ,sodium chloride #a ,distilled water #a litre4 ,the finely-cut meat is first infused in half a litre of cold water for two hours and strained2 the gelatine is digested in the other half-litre of water1 then mixed with the meat-extract1 and the whole heated until the gelatine is completely dissolved1 when the peptone and salt are added4 ,the liquid is now cautiously neutralised with sodium carbonate1 and clarified by beating it together with two or three eggs1 boiling1 straining through cloth1 and filtering hot through bibulous paper2 upon cooling it sets to a transparent jelly4 ,before setting1 #g c4c4 of the liquid are introduced into a series of clean test-tubes1 which are tightly plugged with cotton-wool and then sterilised by steaming them half-an-hour for three or four consecutive days4 ,it is necessary to observe special precautions in the collection of the sample of water to be examined4 ,glass-stoppered bottles are well adapted for this purpose4 ,these are to be very thoroughly washed with distilled water1 then dried and finally sterilised by heating in an air-bath for three or four hours at a temperature of from #aej to #ahj4 ,the actual examination of the water is executed by first heating one of the test-tubes containing the sterilised gelatin medium in a water-bath to #cj1 by which it is fused4 ,the external portion of the cotton-wool is next burned1 the tube opened1 and a certain number of drops of the water to be tested 7previously well shaken7 are introduced by means of a sterilised pipette4 ,the mixture is immediately poured out upon a clean and sterilised glass plate which rests in a perfectly horizontal position1 and is covered by a glass shade4 ,the plate is supported by a glass tripod which dips into a dish containing a two per cent4 solution of mercuric chloride--thus forming an antiseptic protection from the external air4 ,the tripods1 dishes1 etc41 are sterilised by washing them with the mercuric chloride solution4 ,as soon as the gelatine mixture has set1 the glass plate 7together with the cover7 is introduced into an air-bath kept at a temperature of from #bj-be1 where it is allowed to remain for two to five days for incubation4 ,the individual organisms and the progress of the formation of colonies are observed from time to time by inspecting the plate1 which can be done without removing the glass cover4 ,as soon as they have become easily visible to the naked eye1 the plate is removed from the bath1 and placed upon another glass plate1 which is ruled in squares1 and put over a black paper4 ,the colonies are then counted by aid of a lens1 or1 if they are too numerous to admit of this1 the number contained in a few of the squares is determined and multiplied accordingly4 ,dr4 ,frankland has applied the foregoing method to the examination of the ,london water supply 7#ahhe71 with the following results3-- ,,micro-,,organisms ,,in #a ,c4,c4 ---------------------------------------- --------------------- ,jan4 ,feb4,march4 ,may4 ,june4 ,sept4 ,oct4 ,nov4 ---------------------------------------- -------------------- ,river ,thames 44 44 44 44 #aee 44 #afdd #gad #ahff at ,hampton ,chelsea #h #bc #aj #ad #bb #ha #ac #cd #c ,west ,middlesex #b #af #g #c 44 #bf #b #b #e ,southwark #ac #bf #bdf #bd 44 #dg #ah #bd #cb ,grand ,junction #chb #eg #bh #c #ba #ah #dc #dj #dj ,lambeth #aj #e #fi #cj 44 #ch #ajc #bf #bf ,,river ,,lea4 ,river ,lea at 44 44 44 44 44 44 44 44 #ied ,chingford ,mill ,new ,river #g #g #ie #c 44 #bg #c #b #aa ,east ,london #be #ci #ag #aba 44 #bb #bi #ec #ad ,,deep ,,wells4 ,kent 7well at 44 44 44 44 #f 44 44 #f #h ,deptford7 ,kent 7supply7 #aj #da #i #bj #bf 44 #ad #ah 44 ---------------------------------------- ------------------- ,,plate ,,xi4 ,illustration3 ,,fig4 #b4 ,illustration3 ,,fig4 #a4 ,in ,plate ,,xi41 ,fig4 #a exhibits the animal and vegetable living forms contained in ,croton water4 ,they have been catalogued as follows3-- 7a7 ,asterionella formosa1 vegetable2 a diatom1 #cab4 7b7 ,pediastrum simplex1 vegetable2 a desmid1 #bjj4 7c7 ,cyclotella astra1 vegetable2 a diatom1 #bjj4 7d7 ,vorticella2 an animalcule1 #cab4 7e7 ,conferva1 vegetable2 8green scum10 #dj4 7f7 ,epithelial cell2 #bjj4 7g7 ,fragillaria cupucina1 vegetable2 a diatom1 #bjj4 7h7 ,heteromita ovata2 an animalcule1 #ejj4 7i7 ,halteria grandinella 7872 an animalcule1 #bjj4 7k7 ,anguillula fluviatilis2 a water-worm1 #cab4 7l7 ,amba porrecta2 an animalcule1 #bjj4 7n7 ,dinophrys2 an animalcule1 #bjj4 7o7 ,didymoprium borreri1 vegetable2 a desmid1 #bjj4 7p7 ,tabellaria fenestrata1 vegetable2 a diatom1 #cab4 7q7 ,free vorticella2 an animalcule1 #bjj4 7r7 ,coccudina costata1 dividing2 an animalcule1 #cab4 7s7 ,monas umbra2 an animalcule1 #cab4 7t7 ,cyclidium obscissum2 an animalcule1 #cab4 7u7 ,chilodon cucullulus2 an animalcule1 #bjj4 7v7 ,epistylis nutans2 young animalcules1 #bjj4 7w7 ,paramecium2 an animalcule1 #bjj4 7x7 ,difflugia striolata1 the lorica or case2 an animalcule1 #bjj4 7y7 ,conferva2 vegetable 8green scum10 #cab4 7z7 ,vorticella microstoma2 an animalcule1 #bjj4 7aa7 ,fragments of dyed wood1 #bjj4 7cc7 ,gomphonema acuminatum1 vegetable2 a diatom1 #bjj4 7ee7 ,arthrodesmus octocornis1 vegetable2 a desmid1 #cab4 7ff7 ,scenodesmus quadricauda1 vegetable2 a desmid1 #bjj4 7ii7 ,navicula rhynchocephala 7871 vegetable2 a diatom1 #bjj4 ,fig4 #b represents the organisms found in the ,brooklyn 7,ridgwood7 water supply3-- 7a7 ,actinophrys sol2 an animalcule1 #bjj4 7b7 ,coccudina costata2 an animalcule1 #bjj4 7c7 ,chtonotus squamatus2 hairy-backed animalcule1 #bjj4 7d7 ,notommata2 a rotiferous animalcule1 #bjj4 7e7 ,amba guttula2 an animalcule1 #bjj4 7f7 ,melosira orichalaea1 vegetable2 a diatom1 #bjj4 7g7 ,vorticella microstoma2 animalcules1 #bjj4 7h7 ,chtonotus larus2 hairy-backed animalcule1 #bjj4 7i7 ,tabellaria flocculosa1 vegetable2 a diatom1 #bjj4 ,the original drawings from which ,plate ,,xi4 is taken were prepared by ,mr4 ,william ,b4 ,lewis1 for the ,metropolitan ,board of ,health4 ,the presence of these organisms1 however startling some of them may be in appearance1 is usually not objectionable2 indeed1 microscopic vegetable growths are frequently of service in the purification of potable water4 ,the more important forms of bacteria 7bacilli1 etc471 present minute rod-like shapes1 far less impressive in appearance4 ,considerable difference of opinion exists in regard to the sanitary value of the results afforded by the biological examination of water4 ,while the number of bacteria found in a given quantity of water may be of aid in the formation of an opinion as to its relative safety for domestic purposes1 it should be borne in mind that these micro-organisms are almost omnipresent1 being contained in the air1 and in soils1 and articles of food4 ,the following tabulation shows the relative purity of the water supply of several ,american cities1 as determined by ,prof4 ,a4 ,r4 ,leeds1 in ,june1 #ahha3-- ---------------------------------------- -------------------------------- ,new ,brooklyn4 ,york4 ---------------------------------------- ------ ,jersey ,philadelphia4 ,city4 ------------------------------ ,parts in ,boston4,washington4 #ajj1jjj --------------- ,rochester4 ----------- ,cincinnati4 --- ---------------------------------------- -------------------------- ,free ammonia4 #jjjbgjjjjgejjjdge #jjja #jjacbe #jjjf #jjaad #jjaae ,albuminoid ammonia4 #jjbg #jjjhbejjdbg #jjah #jjfje #jjbg #jjbc #jjbd ,oxygen required4 #jha #jdac #jie #jdf #agg #jfjj #jgij #jhfj ,nitrites4 ,none ,none ,none ,none ,none ,none ,none ,none ,nitrates4 #jhcbeabjbe #jijfe #jfhdeabcie #jhcbe #jfbi #jgdj ,chlorine4 #jcej #jeej #jbce #jcjjjjcae #jbgj #jaie #jhje ,total hardness4 #ccjj #bbgj #cbjj #ddjj #bajj #dhjj #eejj #fdjj ,total solids4 #aahjj #fjjj #icjj #adcjj #hejj #aaejj #ajjjj #afbjj ,mineral matter4 #ejjj #ejjj #cdjj #fjjj #bjjj #eejj #djjj #ijjj ,organic and volatile matter4 #fhjj #ajjj #eijj #hcjj #fejj #fjjj #fjjj #gbjj ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,parts per ,april4 ,may4 ,june4 ,july4 #ajj1jjj4 ---------------------------------------- ------ #crd4 #fth4 #bfth4 #acth4 #cjth4 #aeth4 #cjth4 ---------------------------------------- ----------------------- ,appearance1 c4 ,cl4 ,sl4 ,tb4 ,tb4 ,cl4 ,cl4 ,cl4 ,cl4 ,odour 7heated to ,none ,none ,none ,none ,none ,none ,none #ajj ,fahr474 ,chlorine in #jbgh #jcdh #jbdd #jcdh #jbbf #jbgi #jbbf chlorides4 ,equivalent to #jdei #jege #jdjj #jegd #jcgd #jdei #jcgd sodium chloride4 ,phosphates4 ,none ,none ,none ,none ,none ,none ,none ,nitrites4 ,none ,none ,none ,none ,none ,none ,none ,nitrogen in #jjdjcjjdid #jjcd #jjdfijjcga #jjcie #jjchg nitrates and nitrites4 ,free ammonia4 #jjja #j #jjjb #jjjc #jjjje #jjjb #jjjc ,albuminoid #jjji #jjaff #jjjhfjjjg #jjad #jjjh #jjaa ammonia4 8,hardness0 equivalent to carbonate of lime-- ,before boiling4 #dgc #djhb #dbhj #chfj #difh #dbfh #dccb ,after boiling4 #dca #cghg #ceaj #cejj #dehf #dbfh #dccb ,organic and #fjj #aejj #cjj #bej #bjj #jej #bej volatile 7loss on ignition74 ,mineral matter #ejj #djjj #dej #dej #eej #ejj #ejj 7non volatile74 ,total solids 7by #aajj #eej #gej #gjj #gej #eej #gej evaporation74 ---------------------------------------- ----------------------- ---------------------------------------- ------------------------- ,parts per ,august4 ,september4 ,october4 ,nov4 ,dec4 #ajj1jjj4 ---------------------------------------- ----- #aith4 #cast4#aeth4 #bith4#adth4#cjth4 #aeth4 #ast4 ---------------------------------------- ---------------------- ,appearance1 c4 ,cl4 ,cl4 ,cl4 ,cl4 ,cl4 ,cl4 ,cl4 ,cl4 ,odour 7heated to ,none ,none ,none ,none ,none ,none ,none ,none #ajj ,fahr474 ,chlorine in #jbgh #jcac #jbjijbjh #jbgbjbdcjcab #jbie chlorides4 ,equivalent to #jdei #jeag #jcddjcdc #jdehjdjjjeae #jdhf sodium chloride4 ,phosphates4 ,none ,none ,none ,none ,none ,none ,none ,none ,nitrites4 ,none ,none ,none ,none ,none ,none ,none ,none ,nitrogen in #jjdfijjdhfjjcgjjdggjjdajjdgjjdh 44 nitrates and nitrites4 ,free ammonia4 #jjjc #jjja #jjjdjjjb #j #jjjcjjja #jjjcb ,albuminoid #jjad #jjji #jjafjjjidjjacjjaejjad 44 ammonia4 8,hardness0 equivalent to carbonate of lime-- ,before boiling4#dehf #dccb #ejifcidi #debjdeabchdj #cgbi ,after boiling4 #cidi #dccb #ddeichbb #dbiddeabccij #cafd ,organic and #cjj #bjj #bej #bej #bej #cjj #cjj 44 volatile 7loss on ignition74 ,mineral matter #ejj #dej #djj #djj #djj #dej #djj 44 7non volatile74 ,total solids 7by #hjj #fej #fej #fej #fej #gej #gjj 44 evaporation74 ---------------------------------------- ---------------------- ,cl4 signifies clear4 ,sl4 ,tb41 slightly turbid4 ,tb41 turbidity somewhat more marked4 ,,parts ,,per #ajj1jjj4 ---------------------------------------- -------------------------- ,chlorine in ,equivalent ,date ,time when drawn4 ,chlorides4 to ,description when --------------------------- ,sodium of ,sample4 taken ,odour when ,chloride4 ,appearance in heated ---- two-foot ,tube4 to #ch4 ---------------------------------------- ------------------------ #ahhd4 ,mohawk ,river1 ,dec4 #e 44 ,turbid1 ,faint #jbcc #jcga above ,diamond greenish yellow aromatic ,woollen ,mills ,hudson ,river1 ,nov4 #ab 44 ,faintly turbid1 ,faint1 #jbcc #jcga above light greenish vegetable ,lansingburg yellow ,troy hydrant #ab 44 ,faintly turbid1 ,faint1 #jbcc #jcga light greenish vegetable yellow ,hudson ,river1 ,dec4 #f 44 ,faintly turbid1 ,faint1 #jafg #jbfe at ,maple greenish yellow marshy ,island ,hudson ,river1 ,nov4 #a ,high ,clear1 light ,faint #jccc #jecj at inlet tide yellow ,hudson ,river1 #a ,high ,faintly turbid1 ,faint1 #jccc #jecj at inlet tide light yellow stale ,hudson ,river1 #a ,low ,clear1 brownish ,faint #jcff #jehc at inlet tide yellow ,hudson ,river1 #a ,low ,turbid1 brownish ,faint #jcff #jehc at inlet tide yellow ,hudson ,river1 ,dec4 #d ,high ,slightly turbid1 ,oily #jbcc #jcga #ej ft4 south tide brownish yellow of inlet ,hudson ,river1 #d ,low ,turbid1 brownish ,oily #jahc #jbia at inlet tide yellow ,bleecker ,nov4 #a 44 ,clear1 faint 44 #jcdj #jeda ,reservoir yellow ,bleecker #a 44 ,turbid1 faint ,faint1 #jcdj #jeda ,reservoir yellow stale ,tivoli ,lake #f 44 ,faint milkiness ,faint1 #jhcc #acbe stale ,tivoli ,lake #f 44 ,whitish1 milky ,faint1 #jhcc #acbe stale ,tivoli ,lake ,dec4 #d 44 ,turbid1 greenish ,faint1 #jiff #aecg marshy ---------------------------------------- ------------------------- ---------------------------------------- ------------------------- ,phosphates4 ,nitrites4 in ,nitrates and ,nitrogen ,free ,albuminoid ,nitrites4 ,ammonia4 ,ammonia4 ,ammonia4 ---------------------------------------- ------------------------- ,mohawk ,river1 44 44 #jjgje #jjjdd #jjjgd above ,diamond ,woollen ,mills ,hudson ,river1 44 44 #jjbdg 44 #jjaej above ,lansingburg ,troy hydrant 44 44 #jjbhd #jjjae #jjaea ,hudson ,river1 44 44 #jjfad #jjjad #jjjhb at ,maple ,island ,hudson ,river1 44 44 #jjbgg #jjjfd #jjjjb at inlet ,hudson ,river1 44 44 #jjbfe #jjjch #jjadb at inlet ,hudson ,river1 44 44 #jjdga #jjjbh #jjacd at inlet ,hudson ,river1 44 44 #jjbhh #jjjej #jjabd at inlet ,hudson ,river1 44 44 #jjfdg #jjjed #jjaad #ej ft4 south of inlet ,hudson ,river1 44 44 #jjfjf #jjjfd #jjjij at inlet ,bleecker 44 44 #jjdhd #jjjeb #jjjfh ,reservoir ,bleecker 44 44 #jjdhi #jjjdf #jjajb ,reservoir ,tivoli ,lake ,faint trace,faint trace #jjejg #jjahd #jjjhj ,tivoli ,lake ,faint trace,faint trace #jjfaa #jjaih #jjbhj ,tivoli ,lake ,faint trace,faint trace #jaccd #jjchj #jjaah ---------------------------------------- ------------------------- ---------------------------------------- ---------------------------- ,hardness ,mineral ,matter4 equivalent -------- ------ ,oxygen absorbed to ,carbonate ,total at #hj ,fahr4 of lime4 ,organic ,solids ------------------------------ and dried ,in #ae ,in #d ,before ,after ,volatile at ,minutes4hours4,boiling4,boiling4,matter 4 #aaj4 ---------------------------------------- ------------------------ ,mohawk ,river1 #jbjga #jcgjd #fhch #fhch #agj #ijj #ajgj above ,diamond ,woollen ,mills ,hudson ,river1 #jbfia #jdaej #chah #chah #bbj #ehj #hjj above ,lansingburg ,troy hydrant #jbgej #jdjjj #ddih #ddih #bfj #fej #ijj ,hudson ,river1 #jbhbg #jdajj #ejdi #dhci #bdj #ecj #ggj at ,maple ,island ,hudson ,river1 #jafgj #jcaaa #ehig #ehig #adj #ihj #aabj at inlet ,hudson ,river1 #jahij #jcdbb #fbcg #fbcg #ejj #gbj #abbj at inlet ,hudson ,river1 #jbahj #jcahj #fbcg #fjhf #ahj #ibj #aajj at inlet ,hudson ,river1 #jbbjj #jcdgj #fjdh #fjdh #dhj #hbj #acjj at inlet ,hudson ,river1 #jbeji #jdcdj #edgj #edgj #cej #dej #hjj #ej ft4 south of inlet ,hudson ,river1 #jbbcj #jddbj #ehch #ehch #aej #gej #ijj at inlet ,bleecker #jaeaa #jbegh #eccj #chic #bej #hhj #aacj ,reservoir ,bleecker #jagee #jcjbj #fegg #fegg #egj #fhj #abej ,reservoir ,tivoli ,lake #jjghj #jbjcj #gjfi #dcji #bjj #abjj #adjj ,tivoli ,lake #jabjj #jaheb #gdji #edha #fjj #aajj #agjj ,tivoli ,lake #jajge #jagfb #hdfh #hdfh #cbj #ajdj #acfj ---------------------------------------- ------------------------ ,the variation in the composition of ,croton water1 at different seasons of the year1 is exhibited by the table on p4 #bba1 which gives the results of the semi-monthly examinations made by ,dr4 ,elwyn ,waller during the year #ahhe4aca ,for the results of the analyses of the water of the ,hudson ,river1 recently made by ,dr4 ,c4 ,f4 ,chandler1 see table1 pp4 #bbb1 #bbc4 ,the rather common belief that freezing purifies water is incorrect4 ,it is said1 that the greater part of the ice supply of ,new ,york ,city 7three millions of tons7 is gathered from the ,hudson ,river between ,albany and ,poughkeepsie1 most being drawn within thirty miles of the former city1 and therefore liable to be polluted with sewage4 ,the average number of bacteria in one c4c4 of ordinary ice is stated to approximate #djj1 but ,hudson ,river ice has been found to contain nearly #bjjj bacteria per c4c4#acb ,the number of bacteria in one c4c4 of snow is usually about #ijjj2 ,hudson ,river snow-ice contains #bj1jjj per c4c42 and1 although the great majority of these organisms are perfectly harmless1 cases are on record where epidemics 7as of gastro-enteritis7 have been directly traced to the use of impure ice4 ,,footnotes3 #aai ,this test presupposes the existence in the water of the substances necessary for the support of vegetable growth4 #abj #8,water ,analysis4' #aba ,jour4 ,lond4 ,chem4 ,soc41 xviii4 p4 #aag4 #abb ,ibid41 xxxv4 p4 #fg4 #abc ,sixth ,annual ,report1 ,rivers ,pollution ,commission1 8,blue ,book40 #abd ,jour4 ,lond4 ,chem4 ,soc4 #ahfg1 xx4 p4 #dde4 #abe ,phil4 ,mag41 xxx4 p4 #dbf4 #abf ,ber4 der ,deutsch4 ,chem4 ,gesell4 xii4 p4 #dbg4 #abg ,chem4 ,soc4 ,journ41 ,march1 #ahgi4 #abh ,pharm4 ,zeit41 #ahhe1 ,no4 #gf4 #abi #8,annual ,report of the ,national ,board of ,health1' #ahhb1 p4 #bjg4 #acj ,jour4 ,soc4 ,chem4 ,indus41 ,dec4 #ahhe4 #aca ,jour4 ,am4 ,chem4 ,soc41 viii4 p4 #f4 #acb ,see paper read by ,dr4 ,t4 ,m4 ,prudden before the ,new ,york ,academy of ,medicine1 ,march #ahth1 #ahhg4 ,,vinegar4 ,vinegar is a dilute aqueous solution of acetic acid1 containing inconsiderable proportions of alcohol1 aldehyde1 acetic ether1 and extractive matters1 which1 to some extent1 impart a characteristic flavour and aroma4 ,the process most frequently involved in the preparation of vinegar is known as the acetous fermentation1 and may be induced in various saccharine juices and infusions1 such as those of apples1 wine1 malted grain1 etc41 when1 in presence of a ferment1 they are exposed to the action of the air1 at a temperature between #bd and #cb4 ,in the oxidation of alcohol1 an intermediate compound 7aldehyde7 is at first formed1 which1 by the continued action of oxygen1 is ultimately converted into acetic acid4 ,a dilute solution of alcohol is1 however1 not oxidised to acetic acid by simple exposure to the air2 it is usually necessary that a peculiar microscopic plant 7mycoderma aceti7 should be present4 ,this fungus includes two varieties1 viz41 minute globules 7micrococci7 and rod-like forms 7bacilli7 varying in size2 and is often developed in old casks that have been long employed for making vinegar4 ,it constitutes a gelatinous mass 78mother of vinegar07 having the appearance of glue that has been soaked in cold water2 the surface quickly becomes coated with a bluish mould 7,penicillium glaucum74 ,pasteur regards acetification as a product of the development of the mycoderma aceti1 i4e41 as a physiological fermentation--but it appears probable that the process is rather one of oxidation1 and that the fungus accelerates the change by condensing the oxygen upon its surface and delivering it to the alcohol1 possibly in the form of ozone4 ,indeed1 the process of vinegar making may take place in the entire absence of the mycoderma1 as when spongy platinum is brought into contact with alcoholic solutions2 and ,buchner has examined shavings which had been used in a vinegar factory for over twenty-five years1 and found them to be absolutely free from the fungoid plant4 ,in the ,united ,states1 the best known and most esteemed kind of vinegar is that obtained by the acetification of apple cider2 but by far the largest quantity is manufactured from alcohol and spirituous liquors4 ,cider vinegar is free from aldehyde but contains malic acid4 ,the usual source of vinegar in ,great ,britain is a wort prepared from mixtures of malt with other grain2 while1 in ,continental ,europe1 inferior sorts of new wine 7especially white wine7 are extensively employed for its production4 ,malt vinegar possesses a brown colour and a density ranging from #ajjf to #ajai2 that known as proof vinegar contains from #df to #e per cent4 of acetic acid4 ,in ,great ,britain the manufacturer is allowed by law to add #ja per cent4 of sulphuric acid to vinegar1 on account of its supposed preservative action1 and1 although the practice is now known to be unnecessary1 it is still sometimes resorted to4 ,the specific gravity of wine vinegar varies from #ajad to #ajbb4 #ajj c4c4 should neutralise from #jf to #jg grains of sodium carbonate1 and the solids obtained upon evaporation to dryness should approximate two per cent4 ,according to the ,united ,states ,pharmacopia1 one fluid ounce of vinegar should require for saturation not less than #ce grains of potassium bicarbonate4 ,in #ejj samples of imported wine and malt vinegar tested by the author1 the minimum and maximum strength ranged from #c to #ajf per cent4 of acetic acid1 the specific gravity from #ajjgd to #ajaej1 and the number of grains of potassium bicarbonate required to neutralise one troy ounce from #bb to #hd4 ,of #bgc samples of vinegar tested in #ahhd by the ,massachusetts ,state ,board of ,health1 #eb were above the then legal standard of #e per cent4 of acetic acid1 and #bba below2 #aji of the latter contained more than #d per cent42 the strongest sample showed #hhf per cent41 and the weakest contained but #jff per cent4 of acetic acid4 ,in the year #ahhe1 #aad samples were examined1 of which #de were above and #fi below the standard of #d per cent4 acetic acid4 ,in the ,state of ,new ,york1 the legal standard for vinegar is #de of absolute acetic acid1 and1 in the case of cider vinegar1 the proportion of total solids must not fall below #b per cent4 ,in ,massachusetts1 also1 the acidity must be equivalent to #d per cent4 of acetic acid1 and cider vinegar must contain1 at least1 #b per cent4 of solid matter4 ,the ,english standard of strength is #c per cent4 of acetic acid4 ,analysis4--,for the requirements of the ,united ,states ,customs ,service1 the only estimations ordinarily made are the specific gravity1 and a determination of the acidity4 ,the former is accomplished by means of the specific gravity bottle2 the latter1 by placing #aj c4c4 of the sample in a beaker1 adding about #cj c4c4 of water1 then a few drops of an alcoholic solution of phenol-phthalen 7to serve as the indicator71 and titrating with a normal alkali-solution2 the number of c4c4 used divided by #aj and multiplied by #dh1 gives the amount1 in grains1 of potassium bicarbonate required to neutralise one troy ounce of the vinegar4 ,in the presence of sulphuric acid1 it is necessary to distil a measured quantity of the sample almost to dryness and titrate the distillate1 it being assumed that #hj per cent4 of the total acetic acid present passes over4 ,the determination of the extract or solid residue in vinegar is executed in the same manner as described under beer and wine4 ,several tests have been suggested for the detection of the presence of free sulphuric acid4 ,the usual reagent--barium chloride--is not well adapted to the direct determination of this acid1 since sulphates1 which are as readily precipitated as the free acid1 may also be present4 ,the following methods may be employed3-- #a4 ,a piece of cane sugar is moistened with a small quantity of the sample and exposed to the heat of the water-bath for some time1 when1 in presence of free sulphuric acid1 the residue will become more or less carbonised1 according to the proportion of acid present4 #b4 ,five centigrammes of pulverised starch are dissolved in a decilitre of the sample by boiling1 and after the liquid has become completely cooled1 a few drops of iodine solution are added4 ,dilute acetic acid does not affect starch1 and if the sample is pure1 a blue coloration will be produced2 if1 however1 but a minute quantity of sulphuric or other mineral acid is present1 the starch is converted into dextrine1 and the addition of iodine fails to cause the blue coloration4 #c4 ,according to ,hilger1#acc if two drops of a very dilute solution of methyl aniline violet 7#ja to #ajj7 are added to about #be c4c4 of pure vinegar no change of colour takes place2 whereas1 in the presence of #jb per cent4 of mineral acid1 a bluish coloration is produced2 in case the proportion of acid reaches #a per cent4 the liquid acquires a greenish tint4 #d4 ,a recent test for mineral acids has been suggested by ,hager4#acd ,it consists in warming together two drops of ,east ,indian copaiba balsam1 and #cj drops of pure acetic acid1 and subsequently adding to the mixture two or three drops of the vinegar under examination2 if either sulphuric or hydrochloric acid be present1 a blue-violet colour is produced4 ,the free mineral acids in vinegar may be quantitatively estimated by saturating a weighed quantity of the sample with quinine1 evaporating the mixture to dryness over the water-bath1 and dissolving the quinine salts formed in alcohol1 which is then removed by distillation4 ,the second residue is next dissolved in water1 and the quinine precipitated by addition of ammonia1 and separated by filtration4 ,the filtrate will contain the mineral acids present1 and their amount is determined by the ordinary methods4 ,the free sulphuric acid in vinegar can also be quantitatively estimated1 according to ,kohnstein1#ace as follows3 #ajj c4c4 of the sample are shaken with pure and freshly calcined magnesia until completely neutralised4 ,the mixture is filtered1 the filtrate evaporated to dryness in a platinum dish and the residue ignited at a moderate temperature4 ,by this treatment magnesium acetate is converted into the corresponding carbonate1 while any magnesium sulphate present will remain unaltered4 ,the ignited residue is moistened and evaporated with a little carbonic acid water1 then digested with hot water1 and the solution filtered2 the insoluble magnesium carbonate remains upon the filter1 the sulphate going in solution2 the precipitate is thoroughly washed4 ,after removing the traces of lime possibly present1 the amount of magnesia contained in the filtrate is determined as pyrophosphate1 from the weight of which the proportion of free sulphuric acid originally contained is calculated4 ,the presence of metallic impurities in vinegar is detected by means of the usual reagents1 such as hydrosulphuric acid and ammonium sulphide4 ,in addition to water and sulphuric acid1 the most common adulterants of vinegar are capsicum1 sulphurous acid and various colouring matters4 ,the presence of capsicum and other acrid substances is usually revealed by the pungent odour produced upon burning the solid residue obtained by the evaporation of the sample to dryness1 and by the peculiar taste of the residue4 ,sulphurous acid is sometimes detected by its characteristic odour2 its determination is described on p4 #agg4 ,caramel is recognised by extracting the solid residue with alcohol1 and evaporating the solution to dryness2 in its presence1 the residue now obtained will possess a decidedly dark colour1 and a bitter taste4 ,fuchsine1 which is said to have been employed for colouring vinegar1 is detected by the tests mentioned under ,wine4 ,as already stated1 a very large proportion of vinegar is made in the ,united ,states from spirituous liquors4 ,it is probable that fully #ij per cent4 of the total production is obtained by the acetification of whisky4 ,much of this product is mixed with cider vinegar1 or simply coloured with caramel1 and then put on the market as apple vinegar4 ,it is certain that the manufacturers of whisky vinegar1 who are permitted by law to make 8low wines0 on their premises1 without being subjected to the usual ,internal ,revenue ,tax1 are frequently enabled to perpetrate a fraud on the ,government by disposing of the spirits so produced to the whisky trade1 instead of converting it wholly into vinegar4 ,to so great an extent is this practice carried on1 that many of the cider vinegar producers have found it impossible to successfully compete with the less scrupulous manufacturers4 ,whisky vinegar is nearly colourless1 usually possesses a greater strength than cider vinegar1 and is free from malic acid4 ,cider vinegar exhibits a light-brownish colour and a characteristic odour4 ,some of the differences between these two varieties are shown by the following results1 obtained by the author by the examination of samples of pure apple and whisky vinegar1 fresh from the factories3-- ---------------------------------------- -------------------- ,cider ,vinegar4,whisky ,vinegar4 ---------------------------------------- -------------------- ,specific gravity #ajafh #ajajg ,specific gravity of distillate #jiihe #jiigc from neutralised sample ,acetic acid #dff p4 c4 #gcf p4 c4 ,total solids #bgj #jae ,mineral ash #jbj #jjch ,potassa in ash ,considerable ,none ,phosphoric acid in ash ,considerable ,none ,heated with ,fehling's solution,copious ,no reduction reduction ,treated with basic lead ,flocculent ,no precipitate acetate precipitate ---------------------------------------- --------------------- ,naturally the addition of caramel or cider vinegar to whisky vinegar would greatly affect the above tests4 ,attempts made to differentiate between the two samples by means of qualitative reactions for aldehyde and malic acid were not sufficiently distinctive in their results to be of much value4 ,it has been suggested that the presence of nitrates in vinegar would point to its origin from spirits4 ,the apple vinegar manufacturer1 however1 frequently finds his product above the standard1 in which case he reduces its strength by adding water1 thus rendering this test of little or no avail4 ,regarding the addition of mineral acids to vinegar in the ,united ,states1 it is satisfactory to note that1 of a large number of samples tested by the ,new ,york ,city ,vinegar ,inspector during the past year1 not a single sample was found to contain these adulterants4 ,fermented infusions of molasses1 8black strap10 etc41 are occasionally employed in the manufacture of vinegar4 ,the product obtained from these sources has been found in some instances to contain acrid and probably noxious ingredients4 ,,footnotes3 #acc ,archiv4 der ,pharm41 #ahgf1 p4 #aic4 #acd ,pharm4 ,centralb41 ,n4,f4 #g1 p4 #bib4 #ace ,dingl4 ,poly4 ,journ41 #bef1 p4 #abi4 ,,pickles4 ,the examination of pickles naturally includes a determination of the character of the vinegar used in their preparation4 ,this is made by the methods just described4 ,the practice of imparting a bright green colour to pickles which have become bleached by long preservation in brine or by other means1 is doubtless still prevalent1 and calls for a brief notice4 ,the greening of pickles is effected either by the direct addition of cupric sulphate to the water in which they are heated1 or by introducing some form of metallic copper into the bath4 ,alum is stated to be also occasionally employed for the same purpose4 ,the presence of copper is readily detected by incinerating a rather considerable quantity of the pickles1 treating the ash with a little nitric acid and adding an excess of ammonium hydroxide to the solution1 when1 in presence of the metal1 a blue coloration will be produced4 ,the quantitative estimation of copper is made by boiling the residue1 obtained by the evaporation of the vinegar or the incineration of the pickles1 with dilute nitric acid1 adding a small quantity of sulphuric acid and expelling the excess of nitric acid by evaporating nearly to dryness4 ,the solution is next diluted with water1 filtered1 and the filtrate placed in a platinum capsule4 ,the copper is then deposited by electrolysis4 ,in the ,report of the ,brooklyn ,board of ,health for the year #ahhe1 a case is recorded where a child ate a portion of a pickle coloured with cupric sulphate 7containing an estimated quantity of #b grains of the salt71 with fatal results4 ,,olive ,,oil4 ,olive ,oil is extracted from the pericarp of the fruit of the ,olea ,europea4 ,when pure1 it exhibits a pale yellow or greenish colour1 has a specific gravity of #jiagf1 and possesses a faint1 pleasant odour and a bland and agreeable taste4 ,it is insoluble in water1 very slightly in alcohol1 but dissolves in about #a parts of ether4 ,olive oil boils at #cae1 and begins to deposit white granules at #aj2 at #j1 it solidifies to a solid mass which1 by pressure1 may be separated into tripalmetine and trioleine4 ,upon saponification1 it is decomposed into oleic1 palmetic1 and stearic acids and glycerine4 ,the best-known varieties of olive oil met with in commerce1 in the order of their quality1 are--,provence1 ,florence1 ,lucca1 ,genoa1 ,gallipoli1 ,sicily1 and ,spanish4#acf ,owing to the high price of the pure article1 and perhaps to the difficulty experienced in detecting foreign admixtures1 olive oil is probably more extensively adulterated than any substance of general consumption4 ,the oils most employed as adulterants are those of cotton-seed1 poppy1 pea-nut1 sesam1 rape-seed1 arachis1 and lard4 ,although the subject of the adulteration of olive oil has received the attention of numerous chemists1 including several of exceptionally high standing1 the results obtained1 while of service in indicating the presence of some foreign oil1 are unfortunately often of but little use in the positive identification of the particular adulterant used4 ,of the many methods of examination that have been suggested1 the following are the most satisfactory3-- #a4 ,specific gravity4--,the density of olive oil is lower than that of the majority of the oils with which it is mixed1 and it is sometimes possible to detect the presence of the latter by means of this property1 especially when they are contained in a considerable proportion4 ,cotton-seed oil differs more in specific gravity than the other oils generally employed as adulterants4 ,donny#acg applies the test by placing in the suspected sample a drop of olive oil of known purity which has been dyed with ground alkanet root1 and observing whether it remains stationary4 ,a more satisfactory method is to determine the density by the gravity bottle4 ,the following tabulation gives the densities 7at #ae7 of olive and several other oils liable to be met with as admixtures3-- ,olive oil #iad to #iag ,poppy oil #ibd #ibg ,cotton-seed oil #ibb #icj ,sweet almond oil #iad #ibj ,arachis oil #iaf #ibj ,colza oil #iad #iaf ,sesam oil #iba #ibd ,rape-seed oil #iad #iaf ,lard oil #iae #b4 ,solidifying point4--,attempts have been made to utilise the fact that some of the oils added to olive congeal at a lower temperature than the pure oil4 ,thus1 cotton-seed oil solidifies at -#bb1 ground-nut oil at -#cc1 poppy at -#ah4 #c4 ,elaidin and colour tests4--,pure olive oil is converted into a solid mass when treated with various oxidising agents1 the change being retarded by the presence of some of its adulterants4 ,the test may be made in several ways3-- 7a7 ,ten grms4 of the sample are shaken with #e grms4 of nitric acid 7sp4 gr4 #adj7 and #a grm4 of mercury1 and the colour produced and time required for solidification noticed4 ,in this manner the following results have been obtained3-- ---------------------------------------- ----------- ,oil4 ,coloration4 ,minutes for ,solidification4 ---------------------------------------- ----------- ,olive ,pale yellowish green #fj ,almond ,white #ij ,arachis ,pale reddish #aje ,rape ,orange #bjj ,cotton-seed ,orange red #aje ,sesam ,yellowish orange #aej ,beech-nut ,reddish orange #cfj ,poppy ,red ,remains fluid4 ---------------------------------------- ----------- 7b7 ,or a few pieces of copper foil are added to a mixture of equal parts of the oil and nitric acid1 the liquor occasionally stirred1 and then set aside4 ,if the oil be pure1 it will be converted into a nearly white buttery mass in from three to six hours2 sesam oil yields a red1 cotton and rape-seed a brown1 and beech-nut a reddish-yellow colour1 the solidification being delayed from #aj to #bj hours1 while poppy oil fails to solidify at all4 7c7 ,nine parts of the sample are oxidised by heating with one part of concentrated nitric acid1 the mixture being well stirred2 pure olive oil forms a hard1 pale-yellow mass in the course of two hours2 seed oils 7including cotton-seed7 turn orange-red in colour and do not become solid in the same time or manner4 7d7 ,a portion of the sample is well mixed with one-fourth of its weight of chromic acid2 if pure1 the oil will be converted into an opaque mass4 7e7 ,introduce #b c4c4 of the sample into a narrow graduated glass cylinder1 add #ja gramme potassium dichromate1 next #b c4c4 of a mixture of sulphuric and nitric acids1 shake well1 and then add #a c4c4 of ether2 shake again and allow the mixture to stand at rest4 ,lively effervescence and evolution of nitrous fumes soon take place1 and the oil rises to the surface1 showing a characteristic coloration4 ,olive oil exhibits a green colour1 whereas in presence of #e per cent4 of sesam1 arachis1 cotton-seed1 or poppy oil1 the colours will vary from greenish-yellow to yellow or yellowish red4 ,the coloration is more readily observed upon agitating the mixture with water and1 setting it aside for a short time4 7f7 ,several portions of the oil are placed upon a porcelain slab and separately treated with a few drops of concentrated sulphuric acid1 nitric acid1 and a solution of potassium dichromate in sulphuric acid1 and notice taken of the colours produced1 comparative tests being simultaneously made with olive oil of undoubted purity4 7g7 ,the presence of sesam oil is readily detected by the formation of a deep green colour when the oil is agitated with a mixture of equal parts of nitric and sulphuric acid4 7h7 ,upon mixing samples containing cotton-seed oil with an equal volume of nitric acid 7#dj ,b47 a coffee-like colour is produced4 ,olive oil gives a pale green1 rape and nut1 a pale rose1 and sesam oil a white-coloured mixture4 ,the presence of rape- and cotton-seed oils may also be detected as follows3--,dissolve #ja gramme silver nitrate in a very little water1 and add about #d c4c4 of absolute alcohol4 ,this solution is added to the sample of olive oil to be tested1 the mixture well shaken and put aside for one or two hours2 it is then to be heated for a few minutes4 ,if cotton-seed or rape-seed oil is present1 the oily stratum which separates on standing will exhibit a brownish-red or blackish colour1 due to the reduction of silver4 ,olive oil fails to cause an appreciable coloration4 ,experiments made by the author with samples of olive oil containing #aj per cent4 of cotton-seed and rape-seed oils furnished the following results3--,on standing one hour1 without heating1 the mixture containing cotton-seed oil showed a slightly dark colour1 that adulterated with rape-seed oil a decidedly dark colour2 upon the application of heat1 the former exhibited a dark-red colour1 while the latter turned quite black4 ,maumen's test4--,this test is founded upon the fact that the elevation of temperature caused by mixing olive oil with strong sulphuric acid is considerably less than that produced with the oils commonly employed as its adulterants4 ,with these latter an evolution of sulphurous acid generally takes place1 which is not the case with pure olive oil4 ,the best method of procedure is as follows3--#aj c4c4 of sulphuric acid 7sp4 gr4 #ahdd7 are gradually added to #ej grammes of the sample1 the mixture being constantly stirred with a small thermometer1 and observations made of the maximum increase of temperature produced1 as well as of the evolution of gas4 ,when treated in this manner1 genuine olive oil causes an elevation of about #db2 that given by various other oils1 often added to it1 ranges from #eb to #ajc1 and it is frequently possible to recognise their presence in admixtures by the high temperature produced4 ,the following are the increases of temperature observed by ,l4 ,archbutt3--olive1 #da-de2 rape1 #ee-fd2 arachis1 #dg-fj2 sesam1 #fe2 cotton-seed 7crude7 #gj2 7refined71 #ge-gf2 poppy-seed1 #hf-hh2 menhaden1 #abc-abh4 ,in the ,paris ,municipal ,laboratory an acid of #ahcd sp4 gr4 is used1 and the following heating powers are regarded as standards3--,for olive oil1 #eee2 for cotton-seed1 #fie for nut1 #fb2 for sesam1 #ff2 for poppy oil1 #gc4 ,the application of ,hubl's test for butter 7see p4 #ge7 is one of the most useful means for the detection of foreign oils in olive oil4 ,the iodine absorption number of the pure oil is considerably below that of its most common adulterants4 ,the prevalence of the adulteration of olive oil has been abundantly demonstrated4 ,of #bcb samples examined by the ,new ,york and ,massachusetts ,state ,boards of ,health1 #afe 7#ga per cent47 were spurious4 ,it is a notorious fact that large quantities of cotton-seed oil are exported from the ,united ,states to ,france and ,italy1 much of which returns home under the guise of the genuine product of the olive4 ,,footnotes3 #acf ,it has been stated that ,american olive oil of superior excellence is made in the ,states of ,n4,c41 ,miss1 and ,cal42 but this product does not1 as yet1 appear to be generally known on the ,new ,york market4 #acg ,frens4 ,zeitsch4 #c1 #ahfd1 p4 #eac4 ,,mustard4 ,mustard is the product obtained by crushing and sifting the seeds of ,sinapis nigra and ,sinapis alba1 of the genus ,brassicace4 ,in the manufacture of the condiment1 both the black and white seeds are used4 ,according to analyses made by ,piesse and ,stansell1#ach fine grades of the two varieties of mustard possess the following composition3-- ---------------------------------------- -------- ,black ,mustard4,white ,mustard4 ---------------------------------------- -------- per cent4 per cent4 ,moisture #deb #egh ,fixed oil or fat #chjb #cegd ,cellulose #bjf #dae ,sulphur #adh #abb ,nitrogen #eja #dhi ,albuminoids #cjbe #cjef ,myrosin and albumen #fgh #ffg ,soluble matter #cbgh #cffj ,volatile oil #aej #jjd ,potassium myronate #ecf 44 ,ash #dhd #dca ,soluble ash #jih #jee ---------------------------------------- ------ ,clifford ,richardson regards the following proportions of the more prominent constituents of pure mustard flour as a basis for detecting adulterations3-- ,per cent4 ,water #ejj to #ajjj ,ash #djj #fjj ,fixed oil #ccjj #cgjj ,volatile oil #jbe #ajj ,crude fibre #jej #bjj ,nitrogen #dej #fjj ,the following results were obtained by ,messrs4 ,waller and ,martin from the examination of #ad samples of very low grade dry mustard1 as found on the ,new ,york market3#aci-- ,per cent4 ,moisture1 ranged from #edc to #ihf ,fixed oil #fha #bbef ,total ash #bje #afje ,soluble ash #jae #bij ,insoluble ash #afi #acae ,eight samples were coloured with turmeric1 #d with ,martius' yellow1 #ab contained starch1 and #e showed the presence of calcium sulphate4 ,the article usually sold as mustard is a mixture of mustard farina1 prepared from different varieties of the seed1 with wheaten flour or starch1 and turmeric4 ,it is claimed by the manufacturers that pure mustard possesses too acrid a taste to be suitable for use as a condiment2 and its admixture with the foregoing substances is so generally resorted to and recognised1 that the ,new ,york ,state ,board of ,health1 in #ahhc1 legally sanctioned the practice1 provided the fact is distinctly stated upon the label of the packages4 ,other prevalent forms of sophistication consist in the partial extraction of the fixed oil from the mustard before its introduction on the market1 and in the addition of cocoa-nut shells1 terra alba1 and 8,martius' yellow0 7potassium dinitronaphthalate74 ,the latter colouring matter is specially objectionable1 being poisonous in its action4 ,the presence of organic admixtures is usually recognised upon a microscopic examination of the sample4 ,the anatomical structure of mustard seed is described by ,fluckigen and ,hamburg in #8,pharmacographia4' ,wheaten flour or starch is readily identified by the iodine test4 ,the following methods are employed for the detection of turmeric3-- #a4 ,a portion of the sample is agitated with castor oil and filtered4 ,in case turmeric is present1 the filtrate will exhibit a marked greenish fluorescence4 #b4 ,upon treating the suspected sample with ammonium hydroxide1 an orange-red colour is produced in presence of turmeric4 ,or1 the mustard is boiled with methylic alcohol1 the extract filtered1 evaporated to dryness1 and the residue treated with hydrochloric acid2 if turmeric be present1 an orange-red coloration takes place1 which changes to a bluish-green upon adding an excess of sodium hydroxide4 ,in addition to the above qualitative tests1 valuable indications regarding the purity of mustard are to be obtained by the determination of the proportions of fixed oil1 sulphur1 and ash contained in the sample under examination4 ,fixed ,oil4--,the amount of fixed oil is estimated by digesting a weighed portion of the mustard with ether in a closed vessel1 filtering1 and determining the weight of the residue left upon evaporating the ethereal solution to dryness over the water-bath4 ,the oil possesses a specific gravity ranging from #jiae to #jibj4 ,the percentage of fixed oil in pure mustard is very considerable 7usually over #cd per cent471 whereas the substances commonly added contain but a very small quantity4 ,in case wheaten flour has been employed as an adulterant1 the proportion of pure mustard 7x7 in a mixed sample1 can be approximately calculated by the following formul1 in which y is the fixed amount of oil contained4#adj 7#ccix7 _/ #ajj #ab7ajj - x7 _/ #ajj y1 #cfgx _/ #ajj #b7ajj - x7 _/ #ajj y4 ,in the absence of flour1 a low percentage of fixed oil indicates the presence of exhausted mustard cake4 ,sulphur4--,blyth determines the total sulphur by oxidation with fuming nitric acid1 diluting the liquid considerably with water1 filtering and precipitating the sulphates formed by means of barium chloride4 ,the proportion of sulphates 7in terms of barium sulphate7 found in the ash is to be deducted from the weight of the precipitate obtained2 the remainder1 multiplied by #jacgc1 gives the amount of sulphur present in organic combination1 and1 as the quantity contained in this form in mustard is far greater than in any of the substances employed for its adulteration1 the estimation is frequently very useful4 ,ash4--,the amount of ash is determined in the usual manner1 i4 e4 by the incineration of a weighed portion in a platinum capsule4 ,genuine mustard contains about #e per cent4 of ash1 of which nearly #a per cent4 is soluble in water4 ,in presence of inorganic impurities1 the quantity of ash is naturally increased1 while a proportion under #d per cent4 is usually considered an indication of organic admixture4 ,the composition of the ash of mustard seed is given below3-- ,per cent4 ,potassa #afae ,lime #aibd ,magnesia #ajea ,ferric oxide #jii ,phosphoric acid #ciib ,sulphuric acid #dib ,chlorine #jec ,silica #bdh ,the adulteration of mustard is very extensively practised4 ,of #ah samples bought at random in the shops and tested for the ,new ,york ,state ,board of ,health1 #ab were found to be impure2 of #hh samples1 examined in the year #ahhd by the ,massachusetts ,state ,board1 #bj were compounds 7labelled as such1 but in a manner designed to deceive the purchaser74 #cg were adulterated with flour1 turmeric1 and1 in some cases1 with cayenne1 and #ca were found to be pure2 in #ahhe1 #baa samples were tested1 of which #abd were sophisticated2 of #bg samples tested by the ,national ,board of ,health1 #ba contained foreign admixtures1 consisting chiefly of wheat or flour and turmeric1 but also including corn-starch1 rice1 cayenne1 and plaster of ,paris4 ,,footnotes3 #ach #8,analyst1' #ahhj1 p4 #afa4 #aci #8,analyst1' ix4 p4 #aff4 #adj ,blyth1 op4 cit4 ,,pepper4 ,black ,pepper is the dried unripe berry of ,piper nigrum2 white pepper1 which is much less in use1 being the same fruit deprived of its outer skin by maceration in water and friction4 ,the more important constituents of pepper are an alkaloid 7piperin71 the volatile oil1 and the resin1 and upon these ingredients its value as a condiment depends4 ,the partial composition of genuine pepper1 as given by ,blyth1 is shown below3-- ---------------------------------------- -------------------------- ,ash4 ,aqueous ------------------ ,variety4 ,moisture4 ,piperin4 ,resin4 ,extract4 ,soluble4 ,total4 ---------------------------------------- ------------------------- per cent4per cent4per cent4per cent4per cent4per cent4 ,penang #iec #eeg #bjh #ahcc #bba #dah ,tellicherry #abij #dfg #agj #afej #cch #egg ,sumatra #ajaj #dgj #agd #agei #bfb #dca ,malabar #ajed #dfc #agd #bjcg #cde #eai ---------------------------------------- ------------------------- ,the percentages of piperin1 resin1 extract1 and ash are calculated on the sample dried at #ajj4 ,knig's analysis of pepper is as follows3-- ,per cent4 ,water #agja ,nitrogenous substances #aaii ,volatile oil #aab ,fat #hhb ,other non-nitrogenous substances #dbjb ,cellulose #addi ,ash #deg to #ejj ,heisch#ada has analysed several varieties of pure and commercial pepper1 with the following results3-- ---------------------------------------- ----------------------------- ,water4 ---------------------------------------- --- ,total,ash ,soluble in ,water4 ,ash4 -------------------------------- ,ash ,soluble in ,acid4 --------------------------- ,ash ,insoluble4 --------------------- ,alkalinity as ---------- ,k#b,o4 ,piperin4 ---------- ,alcoholic ,extract4 ------- ,starch4 - ---------------------------------------- --------------------- p4c4 p4c4 p4c4 p4c4p4c4 p4c4p4c4 p4c4 p4c4 #ibb #dceaed #aeajcf #jgbdhecajdgdje ,black berry to to to to to to to to to #adcf #hiiccd #chcdch #aegeffgafbjich #acfg #abhjbagjhdjbb #j #gfbg #ibceac ,white berry to to to to to to to to to #agcb #hghjfahbhjjfi #jbbggfh #igcfad ,fine ground 7white7#acij #aehjaf #jijjeb #jj #gecaajffdea ,long pepper #abaeacdhbbh #eebefh #jecehgh #hbiaga ,adulterated ground #aaabadgjbjb #djghfa #jghceheaaegbjb ---------------------------------------- ---------------------- ,the same authority regards #ej per cent4 of starch as the minimum standard for unadulterated pepper4 ,the granules of pepper-starch are characterised by their exceedingly small size1 being only about #jjh mm4 in diameter4 ,the proportion of ash in genuine pepper seldom exceeds #g per cent41 of which not over #a_/ajth should consist of sand2 but in the commercial article1 the total ash often approximates #aj or #ab per cent41 #dj or #ej per cent4 of which is sand and other insoluble substances4 ,,composition ,,of ,,pepper ,,ash4 ,potassa #cacf ,soda #def ,magnesia #afcd ,lime #adei ,ferric oxide #jch ,phosphoric acid #ajhe ,sulphuric acid #abji ,chlorine #ieb ,the list of adulterations used as admixtures to pepper1 as well as to most other ground condiments and spices1 is quite extensive1 and includes such cheap and neutral substances as ship-bread1 corn1 ground cocoanut shells1 beans1 peas1 hulls of mustard seed1 sand1 etc41 etc4 ,it is stated that in ,england large quantities of preparations consisting of linseed-meal1 mustard husks and rice-meal1 known to the trade respectively as ,p4,d41 ,h4,p4,d41 and ,w4,p4,d41 are very generally employed in the adulteration of pepper4 ,p4,d4 7pepper-dust71 would appear to also signify the sweepings collected from pepper factories1 and sometimes fortified with cayenne1 the manufacture of which article has given rise to a special industry4 ,it is utilised as a diluent of the various spices1 the sophisticated products being sold as 8,p4,d4 pepper10 8,p4,d4 cloves10 8,p4,d4 cinnamon10 etc4 ,unfortunately the character of most of the adulterants of pepper1 as of other spices1 is such1 that little assistance is afforded the analyst by chemical tests4 ,a microscopic examination of the suspected sample furnishes far more trustworthy information and should in all instances be employed1 comparative observations being made with an article of known purity4 ,the appearance of several of the starch granules of various flours often found in adulterated condiments and spices is represented in ,plate ,,ix4 ,in the special case of pepper1 it is of advantage to make chemical determinations of the moisture1 ash1 piperin and resin4 ,moisture4--,the proportion of moisture is estimated by the ordinary method of drying a weighed portion of the pepper in a platinum capsule at #ajj1 and noting the loss in weight sustained4 ,ash4--,the dry sample is incinerated1 and the amount of mineral residue determined4 ,as already intimated1 the proportion of sand present is of especial import4 ,piperin and ,resin4--,the pepper is repeatedly digested with absolute alcohol1 the mixture filtered and the filtrate evaporated to dryness over a water-bath4 ,the extract is weighed and then treated with sodium hydroxide solution1 in which the resin is soluble4 ,the alkaline liquid is then removed1 and the remaining piperin dissolved in alcohol1 the solution filtered1 evaporated to dryness1 and the weight of the residue determined4 ,the proportion of piperin in unadulterated pepper ranges from #de to #ee per cent41 that of resin from #ag to #b per cent4 ,niederstadt1#adb from the results of his investigations1 concludes1 that genuine pepper should yield as much as #gff per cent4 of piperin1 and employs this factor for estimating the purity of mixtures2 thus1 a sample adulterated with palm kernels and husks1 to the extent of about #hj per cent41 contained but #afb per cent4 of piperin4 ,pepper contains a greater proportion of starch than some of the substances employed in its adulteration4 ,the following method1 suggested by ,lenz1#adc may be used for the determination of this constituent3--#d grammes of the sample are digested for several hours in a flask with #bej c4c4 of water1 with occasional shaking1 and the decoction decanted upon a filter4 ,the residue is washed and returned to the flask1 which is filled with water to a volume of #bjj c4c41 #bj c4c4 of hydrochloric acid 7sp4 gr4 #aaba7 are added1 the flask connected with an ascending ,liebig's condenser1 and heated on the water-bath for three hours4 ,after cooling1 the contents of the flask are filtered into a half-litre flask1 and the filtrate carefully neutralised with sodium hydroxide and diluted up to the #ejj c4c4 mark4 ,it is finally tested by ,fehling's solution4 ,the clarification of the hot solution is assisted by the addition of a few drops of zinc chloride4 ,lenz obtained by this process the following percentages of sugar1 calculated on the ash-free substances3-- ,black pepper #eb ,white pepper #fj ,palm-nut meal #bbf ,pepper husks #afc ,the application of this method to the examination of commercial ,american peppers1 when they contain as adulterants substances rich in starch1 is obviously of little value4 ,a sample of ,german pepper1 sold as 8,pfefferbruch10 recently analysed by ,hilger1#add had the following composition3-- ,per cent4 ,pepper husks #ej ,palm nut meal #cj ,pepper dust #ae ,paprika #a ,brick-dust #d ,cayenne ,pepper4--,cayenne pepper is the ground berry and pods of ,capsicum annuum4 ,its well-known active properties1 which were formerly ascribed to an acrid oil termed capsicin1 have lately been shown to be due to the presence of the crystalline compound capsaicin 7,c#i;,h#ad,o#e71 fusing at #ee1 and capable of volatilisation at #aae without decomposition4 ,the proportion of moisture in cayenne pepper is about #ab per cent42 the alcoholic and ethereal extracts should approximate1 respectively1 #be and #i per cent4 ,the ash ranges from #ee to #f per cent41 of which nearly one-half should be soluble in water4 ,strohmer#ade has analysed ,hungarian cayenne1 known as 8,paprika02 his results were as follows3-- ---------------------------------------- --------------------------- ,entire ,seeds4 ,husks4 ,fruit4 ---------------------------------------- --------------------------- per cent4 per cent4 per cent4 ,water and volatile matter at #ajj #hab #adge #aaid ,nitrogenous substances1 as protein #ahca #ajfi #achh ,fat #bhed #edh #aebf ,ethereal extract 7free of nitrogen7 #bdcc #chgc #cbfc ,fibre #agej #bcgc #baji ,ash #cbj #ffb #ebj ,nitrogen #bic #aga #bbb ---------------------------------------- --------------------------- ,a commercial brand of the same article had the following composition3-- ,per cent4 ,volatile at #ajj #abfi ,nitrogenous substances1 as protein #acai ,ethereal extract #acce ,ash #gad ,the organic adulterants sometimes met with in cayenne 7flour1 mustard seed1 husks1 etc471 are detected by means of the microscope4 ,among the mineral substances said to be employed as colouring agents1 such as iron ochre1 brick-dust1 red lead1 and vermilion1 the two former are of more frequent occurrence1 and may be recognised upon an examination of the ash obtained by the incineration of the sample4 ,an adulterant of pepper1 known in the trade as 8,poivrette0 or 8,pepperette10 has recently made its appearance in ,england4 ,it forms a cream-coloured powder1 much resembling the inner layer of the pepper-berry in bulk and cellular structure1 is exported from ,italy1 and evidently consists of ground olive-stones1 as is indicated by the following analyses1 made by ,j4 ,campbell ,brown3#adf-- ---------------------------------------- ------------------------- ,matters ,albuminous ,woody ,soluble and ,fibre by boiling other ,insoluble in matters in ,acid ,dilute ,soluble and ,ash4 ,acid4 in ,alkali4 ,alkali4 ,starch4 ---------------------------------------- ------------------------- ,white pepperette #acc #chcb #adjh #dhdh ,none ,black pepperette #bdg #cdee #agff #dgfi ,ground almond shells #bje #bcec #bdgi #eafh ,ground olive stones #afa #cijh #aejd #dech ---------------------------------------- ------------------------- ,the extent to which the various forms of pepper are fraudulently contaminated in the ,united ,states is illustrated by the fact that1 out of #chf samples of the condiment examined by the chemists of the ,new ,york1 ,massachusetts and ,national ,state ,boards of ,health1 #bcf 7or about #fa per cent47 were found to be adulterated4 ,,footnotes3 #ada #8,analyst1' #ahhf1 p4 #ahf4 #adb ,rp4 anal4 ,chem41 iii4 p4 #fh4 #adc ,zeit4 f4 anal4 ,chem41 #ahhd1 p4 #eja4 #add ,archiv4 der ,pharm41 #bcc1 p4 #hbe4 #ade ,chem4 ,centralb41 #ahhd1 p4 #egg4 #adf #8,analyst1' ,feb4 #ahhg1 p4 #bc2 ,mar4 p4 #dg4 ,,spices4 ,as is the case with mustard and pepper1 the adulteration of the ordinary spices is exceedingly prevalent in the ,united ,states4 ,probably those most subject to admixture1 are cloves1 mace1 cinnamon1 allspice1 and ginger4 ,the fact that these condiments are frequently offered for sale in a ground state furnishes an opportunity to incorporate with them various cheaper vegetable substances1 of which the manufacturer too often makes use4 ,for the detection of these additions the use of the microscope is of pre-eminent importance2 and1 in this regard1 no more useful information could be afforded than by quoting the following remarks1 furnished to the author by ,clifford ,richardson1 ,assistant ,chemist of the ,united ,states ,department of ,agriculture1 who has lately made a valuable contribution to the literature of spice adulteration4#adg 8,spices consist of certain selected parts of aromatic or pungent plants possessing a characteristic anatomical structure and proximate composition which1 when they have been carefully studied and recorded1 serve as a means of recognising the pure substances when under examination1 and distinguishing them from the different structure and composition of the adulterants which have been added to them4 8,to carry on an investigation of this description a limited knowledge of botanical physiology 7as well as of proximate chemical analysis7 is therefore necessary4 ,for the physiological part1 the use of the microscope1 as a means of determining structure1 is necessary4 8,the structure of the plant parts which constitute the spices and their adulterants as well1 is characterised by the presence or absence of different forms of cells and of starch1 and their relative arrangement4 ,at least1 this is as far as it is necessary to go from the analyst's point of view4 ,by studies of sections of pure whole spices one must become familiar with the forms usually met with in the spices and those which are prominent in adulterants and be able to recognise the presence of starch and by the character of the granules to determine their source4 8,the common forms of cells which are met with in the spices1 and with which one should be familiar1 are known as parenchyma cells1 sclerenchyma cells1 those of fibro-vascular bundles1 spiral and dotted cells1 and those of peculiar form in the cortex and epidermis4 8,parenchyma consists of thin-walled cells1 such as are well illustrated in the interior of a corn-stalk and are found in the centre of the pepper kernel4 ,they are often filled with starch1 as in the cereals and pepper1 but at times are without it1 as in the mustard seed4 8,sclerenchyma1 or stone cells1 are of a ligneous character1 their walls being greatly thickened4 ,they are commoner in the adulterants than in the spices1 and are well illustrated in the shell of the cocoa-nut1 in clove stems1 and a few are seen in pepper hulls4 8,spiral and ,dotted ,cells are found in woody tissue1 and their characteristics are denoted by their names4 ,they are more commonly found in adulterants1 and their presence in large amounts is conclusive1 in many instances1 of impurity4 ,they may be seen in sections of cedar-wood and in cocoa-nut shells1 and to a small extent in pepper husks4 8,the ,fibro-vascular ,bundles1 as their name implies1 are aggregations which appear to the eye1 in some instances1 as threads running through the tissue of the plant4 ,they are easily seen in the cross-section of the corn-stalk1 and are common in ground ginger1 having resisted comminution from their fibrous nature4 ,they are made up of cells of various forms4 8,the ,cells of the ,cortex and ,epidermis are in many cases extremely characteristic in form1 and of great value for distinguishing the origin of the substances under examination4 ,they are too numerous in shape to be particularly described1 and are well illustrated in the husk of mustard1 and the pod of ,capsicum or cayenne4 8,other forms of tissue are also met with1 but not so prominently as to render it advisable to burden the memory with them at first1 or to seek them before they are met4 8,these forms of cells and their combinations which have been described1 present in addition some peculiarities1 aside from their structure1 which assist in distinguishing them4 8,parenchyma is optically inactive1 and is not stained by iodine solution1 except in so far as its contents are concerned4 ,sclerenchyma1 the stone cell1 is optically active1 and in the dark field of the microscope1 with crossed ,nicols1 appears as shining silvery cells1 displaying their real structure4 ,the fibro-vascular bundles are stained yellowish brown by iodine1 and are thus differentiated from the surrounding tissue4 8,starch is stained a deep blue1 or blue black1 by iodine solution1 and since the contents of the parenchyma cells often consist of much starch1 the parenchyma in these cases seems to assume this colour4 8,to distinguish some of the peculiarities of structure which have been mentioned requires some little practice and skill1 but not more than is readily acquired with a short experience4 ,there are however some aids which should not be neglected4 8,in the ground spices it will be found more difficult to recognise the anatomy of the parts than in a carefully prepared section4 ,the hardest parts are often the largest particles1 and scarcely at all transparent4 ,the mounting of the material in water or glycerine will render them more so1 but it is necessary to employ some other means of which two are available4 ,a solution of chloral hydrate in water1 #h to #e1 serves after #bd hours to make the particles less obscure4 ,in many instances also1 it has been found advisable to bleach the deep colour by ,schulze's method1 using nitric acid of #aa sp4 gr4 and chlorate of potash4 ,when this is done1 hard tissue is broken down and rendered transparent where otherwise nothing could be seen4 ,as examples1 olive stones and cocoa-nut shells will serve4 ,without treatment little can be made out of their structure4 8,of course1 it is plain that the detection of starch must be in a portion of the material which has received no treatment1 and that progress must be made from the least to the most violent reagents4 8,for this work an elaborate microscope is unnecessary4 ,it should1 for work with starches1 have objectives of and #a_/e inch equivalent focus1 arrangements for polarising light1 and if possible1 a condenser system4 ,many good stands are to-day made at reasonable prices which will serve the purpose40 ,the microscopical appearance of various starches in polarised light is shown in ,plate ,,ix4 ,plate ,,xii4 exhibits several spices1 under polarised light1 in a pure and adulterated state4 ,those represented are3-- ,ginger1 pure1 and adulterated with foreign starch4 ,cinnamon and ,cassia2 the pure barks1 ground1 showing the relative greater frequency of fibro-vascular bundles in the former4 ,cayenne1 pure1 and adulterated with rice starch4 ,the chemical analysis of spices1 although usually of minor importance1 often serves to confirm the results secured by aid of the microscope4 ,the principal determinations required are the ash1 oil1 starch1 and sugar4 ,the more common forms of spice adulteration are the following3-- ,cloves4--,this spice is said to be sometimes deprived of its volatile oil before being put on the market4 ,in the genuine article the proportion of oil seldom falls below #ag per cent4 ,the oil is readily estimated by distilling the suspected sample with water4 ,the usual adulterants of ground cloves consist of clove-stems1 allspice1 flour and burnt shells4 ,,plate ,,xii4 ,illustration3 ,ginger ,starch4 ,illustration3 ,ginger ,adulterated4 ,illustration3 ,cinnamon4 ,illustration3 ,cassia4 ,illustration3 ,cayenne4 ,illustration3 ,cayenne ,adulterated4 ,,spices4 ,mace4--,true mace is frequently mixed with the false spice1 the presence of which is indicated by its dark-red colour4 ,the other foreign substances most commonly used are turmeric1 wheaten flour1 rice1 corn meal1 and roasted beans4 ,cinnamon4--,the chief admixtures to be sought for are cassia1 ground shells1 crackers1 etc4 ,allspice4--,owing to its cheapness1 allspice is probably less adulterated than the preceding spices4 ,the addition of mustard-husks1 ground shells1 and clove stems1 and the removal of the volatile oil1 are1 however1 sometimes practised4 ,the oil in genuine allspice should amount to about #e per cent4 ,ginger4--,ginger is likewise comparatively little exposed to sophistication1 although it has occasionally been found coloured with turmeric1 and admixed with corn meal1 mustard-husks1 cayenne1 and clove stems4 ,it is stated that the manufacturers of ginger extract dispose of the exhausted article to spice dealers who utilise the impoverished product for the adulteration of other spices4 ,mixed ,spices4--,these consist of mixtures of the foregoing1 and are liable to the sophistications practised upon their ingredients1 the addition of the cheaper flours and starches being especially prevalent4 ,the following table shows the results of the examination of various spices1 lately officially made in the ,states of ,new ,york and ,massachusetts1 and by the ,national ,board of ,health in ,washington3-- ---------------------------------------- -------- ,number ,number ,percentage ,examined4 ,adulterated4 ,adulterated4 ---------------------------------------- -------- ,cloves #acb #fj #dee ,mace #gi #ej #ffc ,cinnamon #adi #gh #ebd ,allspice #ij #ci #dcc ,ginger #aeg #dj #bed ---------------------------------------- -------- ,,footnote3 #adg ,bulletin ,no4 #ac1 ,part #b1 ,chemical ,division2 ,united ,states ,department of ,agriculture4 ,,miscellaneous4 ,a variety of articles of food1 which do not properly come under any of the heads previously treated1 have1 during the past few years1 been found on our markets in an adulterated state4 ,prominent among these1 are the various kinds of canned meats1 fruits1 and vegetables1 which have not unfrequently been the cause of serious cases of illness4 ,this result may be owing to the original bad condition of the goods1 or to fermentation having taken place2 but1 in many instances1 the trouble has been traced to the improper methods of canning used1 resulting in the contamination of the preserved articles with metallic poisons4 ,the fact that fermentation has occurred is frequently indicated by the external appearance of the head of the can1 which1 in this case1 will be slightly convex1 instead of being1 as it should be1 concave4 ,the metals most often detected in canned goods are lead1 tin1 and copper4 ,the presence of lead is usually due to the use of an impure grade of tin1 known as 8terne-plate10 in the manufacture of the cans1 or to carelessness in the soldering process4 ,the origin of copper is probably to be found in the methods sometimes practised of heating the goods in vessels made of this metal previous to canning them4 ,the presence of tin results from the action of partially decomposed fruits and vegetables upon the can4 ,preserved fruits and jellies are sometimes put up in unsealed tin pails or cans1 when they almost invariably contain notable amounts of this metal4 ,asparagus seems to be especially liable to contamination with metals1 doubtless owing to the formation of aspartic acid4 ,as much as half a gramme of tin has been found in a quart can of this vegetable4 ,the use of zinc chloride as a flux in soldering1 has1 to the writer's knowledge1 occasioned the presence of an appreciable proportion of the salt in canned goods4 ,of #aji samples of canned food lately examined by our health officials1 #ig contained tin2 #ci1 copper2 #d1 zinc2 and #b lead4 ,in the analysis of food of this description1 the organic matters are first destroyed by heating with oxidising agents1 such as a mixture of potassium chlorate and hydrochloric acid4 ,the solution is then evaporated to a small volume4 ,it is next diluted with water1 and tested with sulphuretted hydrogen1 ammonium sulphide1 and the usual reagents4 ,messrs4 ,waller and ,martin have made an investigation in regard to the proportion of copper which may be present in various natural grains and vegetables4 ,their results show that these plants frequently take up a minute quantity of this metal from the soil4 ,the amounts of copper found were as follows3-- ,parts of copper per million4 ,raw wheat and other grains1 from #d to #ajh ,green cucumbers #be peas #ca pea pods #aj ,the following proportions were detected in canned vegetables3-- ,pickles #bi to #ia ,peas #gi #aij ,beans #hg #ajj ,meat extracts1 while not subjected to adulteration1 have acquired a popular reputation as articles of food which is not always deserved4 ,as stimulants and useful adjuncts to food proper for invalids1 the value of these preparations is undoubted4 ,the chemical composition of several of the best known brands1 as determined by ,american and ,english health officials1 is given below3-- ---------------------------------------- ---------------------------- ,water4,organic ,substance4 ----------------------------- ,ash4 ,soluble ,albumin4 ------------------ ,alcoholic ,extract4 ,brand4 ----------- ,phosphoric ,acid4 -------- ,potassa4 -- ---------------------------------------- ----------------------- per per per per per per per cent4 cent4cent4cent4cent4 cent4cent4 ,liebig's extract #ahbg #ehdjbcbe #jjeddaa #ghc #ajah ,berger's extract of beef #djfe #ciheaiej #aaaacah 44 44 ,starr's extract of beef #cgjj #eefe #gce #aajajac 44 44 ,johnson's fluid beef #dabj #ejdj #hdj #aagaeic #aia #agb ,gaunt's beef peptone #cgae #edib #gdc #jjjbjad 44 44 ,london ,co4's extract of #haij #afhj #acj 44 44 44 44 beef ,london ,co4's extract of #ghjj #aiej #bej 44 44 44 44 mutton ,london ,co4's extract of #gafj #bgaj #acj 44 44 44 44 chicken ,brand's essence of beef #hiai #iej #aca 44 44 #jai #jbj ,carnrick's beef peptonoids #fge #hgge #eej 44 44 #abg #acc ,kemmerick's extract of #bjie #fjhaahbd 44 44 #fef #hcj beef ,murdoch's liquid food #hcfa #aehc #jef 44 44 #jaj #dag ,savory and ,moore's fluid #bgja #fjhiabaj 44 44 #adi #dbj meat ,valentine's meat juice #ejfg #bidaaaeb 44 44 #cgf #eaa ---------------------------------------- ----------------------- ,the factitious manufacture of jellies has lately excited considerable attention4 ,many of the more expensive kinds of this article are imitated by mixtures consisting largely of apple jelly4 ,a brand of spurious currant jelly1 which is manufactured in ,france1 and has recently made its appearance on the ,american market1 is prepared from a gelatinous seaweed found in ,japan 7,arachnoidiscus ,japonicus71 to which glucose1 tartaric acid1 and an artificial essence of currants are added1 the desired colour being obtained by means of cochineal and ,althea roseata4 ,the product is offered for sale at five cents a pound4 ,the flour employed in the manufacture of the maccaroni and vermicelli commonly met with in our larger cities1 is not always of good quality4 ,a more serious form of adulteration consists in the artificial colouring of these preparations4 ,the substances used for this purpose1 which have been detected by the public authorities1 are turmeric1 saffron1 and chrome yellow4 ,meat has been found tinted with aniline red1 and ,bologna sausages1 coated with iron pigments1 have occasionally been encountered4 ,the flavouring syrups used in connection with the popular ,american beverage1 8soda water10 frequently consist almost wholly of glucose and artificial compound ethers4 ,dr4 ,cyrus ,edson1 of the ,new ,york ,city ,board of ,health1 has lately directed public notice to the fact that many manufacturers of soda water use water obtained from artesian wells1 which are driven on their premises1 and which1 from the nature of the geological formation of ,manhattan ,island1 are very liable to contain sewage contamination4 ,,appendix4 ,,bibliography4 ,the literature of ,food ,adulteration has acquired such extensive proportions during the past few years1 that a complete list of the memoirs which have been contributed to scientific journals would alone form a moderately sized volume4 ,in the following pages the more important periodicals1 official reports1 etc41 are mentioned1 together with a chronological catalogue of the works on ,adulteration and allied subjects4 ,periodicals4 ,zeitschrift fr ,untersuchung von ,lebensmittel4 ,eichstatt4 ,zeitschrift gegen ,verflschung der ,lebensmittel4 ,leipzig4 ,the ,analyst4 ,london1 from #ahgg to date4 ,the ,food ,journal4 ,london1 #ahgj to #ahgd4 ,the ,sanitary ,engineer4 ,new ,york1 #ahgg to date4 ,food1 ,water1 and ,air in relation to the ,public ,health4 ,london1 #ahgb4 ,jacobson's ,chemisch-techniches ,repertorium4 #ahfb to date4 ,repertorium der ,analytischen ,chemie4 #ahha4 ,schfer's ,wieder die ,nahrungsflscher4 ,hanover1 #ahgh4 ,biederman's ,centralblatt4 #ahhj to date4 ,zeitschrift fr ,analytische ,chemie4 #ahfb to date4 ,wagner's ,jahresberichte4 #ahhj to date4 ,american ,analyst4 ,new ,york1 #ahhd to date4 ,vierteljahresschrift der ,chemie der ,nahrungs- und ,genussmittel4 ,berlin1 #ahhg4 ,reports4 ,reports of the ,select ,committee on ,adulteration of ,food4 ,london1 #ahee1 #ahef1 #ahgb1 #ahgd4 ,canadian ,reports on the ,adulteration of ,food4 ,ottawa1 #ahgf to date4 ,first and ,second ,reports of the ,municipal ,laboratory of ,paris4 ,annual ,reports of the ,national ,academy of ,sciences4 ,washington1 #ahhb to date4 ,annual ,reports of the ,national ,board of ,health4 ,washington1 #ahha to date4 ,annual ,reports of the ,state ,boards of ,health of ,new ,york1 ,new ,jersey1 ,massachusetts1 and ,michigan4 #ahhb to date4 ,annual ,reports of the ,new ,york ,state ,dairy ,commissioner4 #ahhe-ahhf4 ,annual ,reports of the ,inspector of ,wines and ,liquors to the ,commonwealth of ,massachusetts4 #ahgf to date4 ,annual ,reports of the ,new ,york ,city ,board of ,health4 #ahga1 #ahgc4 ,annual ,reports of the ,brooklyn ,board of ,health4 ,bulletins of the ,chem4 ,div41 ,u4,s4 ,dept4 of ,agriculture4 ,special ,technical ,journals4 ,milk ,journal4 ,london4 ,milch-,zeitung4 ,la ,sucrerie ,indigne4 ,compigne4 ,jahresbericht ber die ,untersuchungen und ,fortschritte auf dem ,gesammtgebiete der ,zuckerfabrikation4 ,wochenschrift fr die ,zuckerfabrikanten4 ,braunschweig4 ,zeitschrift fr ,zuckerindustrie4 ,prag4 ,the ,sugar ,cane4 ,manchester4 ,der ,bierbrauer4 ,leipzig4 ,der ,amerikanische ,bierbrauer4 ,new ,york4 ,le ,brasseur4 ,la ,sedan4 ,bayerischer ,bierbrauer4 ,mnchen4 ,norddeutsche ,brauer-,zeitung4 ,berlin4 ,the ,western ,brewer4 ,chicago and ,new ,york4 ,the ,brewer's ,gazette4 ,new ,york4 ,the ,brewer's ,journal4 ,london4 ,le ,moniteur de la ,brasserie4 ,bruxelles4 ,important articles on ,food ,adulteration and ,analysis are contained in the following general works of reference3-- ,watts' ,dictionary of ,chemistry4 ,spons' ,encyclopdia of ,arts1 ,manufactures1 etc4 ,muspratt's ,encyclopdia of ,chemistry4 ,lippincott's ,encyclopdia of ,chemistry4 ,ure's ,dictionary of ,chemistry4 ,gmelin's ,handbook of ,chemistry4 ,cooley's ,practical ,receipts4 ,wurtz's ,dictionnaire de ,chimie4 ,general ,works1 chronologically arranged4 ,boyle1 ,medicina ,hydrostatica4 ,london1 #afij4 ,sande1 ,les falsifications des mdicaments dvoiles4 ,la ,haye1 #aghd4 ,fraise1 ,alimentation publique4 ,anvers1 #ahjc4 ,favre1 ,de la sophistication des substances mdicamenteuses et des moyens de la reconnatre4 ,paris1 #ahab4 ,accum1 ,a ,treatise on ,adulteration of ,foods and ,culinary ,poisons4 ,london1 #ahbj4 ,ebermayer1 ,manuel des pharmaciens et des droguistes4 ,paris1 #ahba4 ,culbrush1 ,lectures on the ,adulteration of ,food and ,culinary ,poisons4 ,newbury1 #ahbc4 ,branchi1 ,sulla falsificazione delle sostanze specialmente medicinali e sui mezzi atti ad scoprirli4 ,pisa1 #ahbc4 ,desmarest1 ,trait des falsifications4 ,paris1 #ahbg4 ,bussy et ,boutron-,charlard1 ,trait des moyens de reconnatre les falsifications des drogues4 ,paris1 #ahbi4 ,walchner1 ,darstellung der wichtigsten im brgerlichen ,leben vorkommenden ,verflschungen der ,nahrungsmittel und ,getrnke4 ,karlsruhe1 #ahdj4 ----1 ,darstellung der wichtigsten1 bis jetzt erkannten ,verflschungen der ,arzneimittel und ,droguen4 ,karlsruhe1 #ahda4 ,brum1 ,hilfsbuch bei ,untersuchungen der ,nahrungsmittel und ,getrnke4 ,wien1 #ahdb4 ,pereira1 ,a ,treatise on ,food and ,diet4 ,london1 #ahdc4 ,richter1 ,die ,verflschung der ,nahrungsmittel und anderer ,lebensbedrfnisse4 ,gotha1 #ahdc4 ,garnier1 ,des falsifications des substances alimentaires1 et des moyens de les reconnatre4 ,paris1 #ahdd4 ,trebuschet1 ,expos des recherches du ,conseil de ,salubrit de ,paris4 ,paris1 #ahde4 ,bertin1 ,sophistication des substances alimentaires1 et moyens de les reconnatre4 ,nantes1 #ahdf4 ,beck1 ,adulterations of various substances used in ,medicine and in the ,arts4 ,new ,york1 #ahdf4 ,friederich1 ,handbuch der ,gesundheitspolizei4 ,ansbach1 #ahdf4 ,duflos1 ,die wichtigsten ,lebensbedrfnisse1 ihre ,aechtheit1 ,gte1 und ,verunreinigungen1 etc4 ,breslau1 #ahdf4 ,acam1 ,trait des falsifications des substances mdicamenteuses1 c4 ,anvers1 #ahdh4 ,batilliat1 ,trait sur les ,vins de ,france4 ,paris1 #ahdh4 ,mitchell1 ,treatise on the ,adulteration of ,food4 ,london1 #ahdh4 ,pedroni1 ,manuel complet des falsifications des drogues1 simples et composes4 ,paris1 #ahdh4 ,normandy1 ,commercial ,handbook of ,chemical ,analysis4 ,london1 #ahej4 ,cottereau1 ,des altrations et des falsifications du vin et des moyens physiques et chimiques employs pour les reconnatre4 ,paris1 #ahej4 ,dungerville1 ,trait des falsifications des substances alimentaires1 etc4 ,paris1 #ahej4 ,marcet1 ,composition1 ,adulteration1 and ,analysis of ,foods4 ,london1 #ahej4 ,tauber1 ,verflschung der ,nahrungstoffe und ,arzneimittel4 ,wien1 #ahea4 ,chevallier et ,baudrimont1 ,dictionnaire des altrations et falsifications des substances alimentaires1 etc41 avec l'indication des moyens pour les reconnatre4 ,paris1 #ahea4 ,bchner1 ,die ,baierische ,bierbrauerei und ihre ,geheimnisse4 ,leipzig1 #aheb4 ,mc,mullen1 ,handbook of ,wines4 ,new ,york1 #aheb4 ,pierce1 ,examination of ,drugs1 ,medicines1 ,chemicals1 etc41 as to their ,purity and ,adulterations4 ,cambridge1 ,u4,s41 #aheb4 ,fop1 ,adulteration of ,food4 ,london1 #ahec4 ,moleschott1 ,lehre der ,nahrungsmittel fr das ,volk4 ,erlangen1 #ahec4 ,gille1 ,falsifications des substances alimentaires4 ,paris1 #ahec4 ,babo1 ,von dem ,weinbau4 #ahee4 ,bureaux1 ,histoire des falsifications des substances alimentaires4 ,paris1 #ahee4 ,hassall1 ,food and its ,adulteration4 #ahee 7there are several later editions74 ,how1 ,adulteration of ,food and ,drink4 ,london1 #ahee4 ,klencke1 ,die ,nahrungsmittelfrage in ,deutschland4 ,leipzig1 #ahee4 ,fresenius1 ,auffindung unorganischer ,gifte in ,speisen4 ,braunschweig1 #ahef4 ,ganeau1 ,altrations et falsifications des farines4 ,lille1 #ahef4 ,dodd1 ,the ,food of ,london4 ,london1 #ahef4 ,gall1 ,praktische ,anweisung sehr gute ,mittelweine aus unreifen ,trauben zu erzeugen4 ,trier1 #ahef4 ,payen1 ,des substances alimentaires4 ,paris1 #ahef4 ,trommer1 ,die ,kuhmilch in ,bezug auf ihre ,verdnnung und ,verflschungen4 ,berlin1 #aheg4 ,dalton1 ,adulteration of ,food4 ,london1 #aheg4 ,bouchardet et ,quevenne1 ,du ,lait4 ,paris1 #aheg4 ,mller1 ,die ,chemie des ,bieres4 ,leipzig1 #aheh4 ,klencke1 ,die ,verflschung der ,nahrungsmittel und ,getrnke4 ,leipzig1 #aheh4 ,vernois1 ,du ,lait1 chez la femme dans l'tat de sant et dans l'tat de maladie4 ,paris1 #aheh4 ,petit1 ,instructions simplifies pour la constatation des proprits des principales denres alimentaires4 ,bordeaux1 #aheh4 ,mller1 ,anleitung zur ,prfung der ,kuhmilch4 ,bern1 #aheh4 ,souillier1 ,des substances alimentaires1 de leur qualit1 de leur falsification1 de leur manutention1 et de leur conservation4 ,amiens1 #aheh4 ,monier1 ,mmoires sur l'analyse du lait et des farines4 ,paris1 #aheh4 ,ngeli1 ,die ,strkemehlkrner4 ,zurich1 #aheh4 ,friederich1 ,die ,verflschung der ,speisen und ,getrnke4 ,mnster1 #ahei4 ,adriene1 ,recherches sur le lait au point de vue de sa composition1 de son analyse1 etc4 ,paris1 #ahei4 ,gelle1 ,prcis d'analyse pour la recherche des altrations et falsifications des produits chimiques et pharmaceutiques4 ,paris1 #ahfj4 ,gerhardt1 ,prcis d'analyse pour la recherche des altrations1 etc4 ,paris1 #ahfj4 ,vogel1 ,eine neue ,milchprobe4 ,stuttgart1 #ahfj4 ,roussen1 ,falsifications des vins par l'alun4 ,paris1 #ahfa4 ,brinton1 ,on ,food4 ,london1 #ahfa4 ,quarigues1 ,chemische knstliche ,bereitung der moussirenden ,weine4 ,weimar1 #ahfa4 ,selmi1 ,chimica applicata all'igiene alla economica domestica4 ,milan1 #ahfa4 ,wenke1 ,das ,bier und seine ,veflschung4 ,weimar1 #ahfa4 ,henderson1 ,geschichte des ,weines4 #ahfa4 ,hoskins1 ,what we eat1 and an account of the most common ,adulterations of ,food and ,drink1 with simple tests by which many of them may be detected4 ,boston1 #ahfa4 ,muller1 ,a41 ,la composition chimique d'aliments1 reprsent en tableaux coloris4 ,brux41 #ahfb4 ,haraszthy1 ,grape ,culture1 ,wines1 and ,wine-making4 ,new ,york1 #ahfb4 ,pohl1 ,beihilfe zum ,gallisiren der ,weine4 ,wien1 #ahfc4 ,moir1 ,das ,bier und dessen ,untersuchungen4 ,mnchen1 #ahfd4 ,balling1 ,die ,bereitung des ,weines4 ,prag1 #ahfe4 ,ladray1 ,l'art de faire le vin4 ,paris1 #ahfe4 ,pasteur1 ,prcis thorique et pratique des substances alimentaires4 ,paris1 #ahfe4 ,druitt1 ,on ,wines4 ,london1 #ahff4 ,huber und ,becker1 ,die pathologisch-histiologischen und bacterio-logischen ,untersuchungsmethoden1 mit einer ,darstellung der wichtigsten ,bacterien4 ,leipzig1 #ahff4 ,robinet1 ,manuel pratique et lmentaire d'analyse chimique des vins4 ,paris1 #ahff4 ,gerstenbergk1 ,geheimnisse und ,winke fr ,braumeister4 ,weimar1 #ahff4 ,vogel1 ,die ,bieruntersuchung4 ,berlin1 #ahff4 ,feser1 ,der ,werth der bestehenden ,milchproben fr die ,milchpolizei4 ,mnchen1 #ahff4 ,brun1 ,guide pratique pour reconnatre et corriger les fraudes et maladies du vin4 ,paris1 #ahff4 ,lancaster1 ,good ,food1 what it is and how to get it4 ,london1 #ahfg4 ,feuchtwanger1 ,fermented ,liquors1 etc4 ,new ,york1 #ahfg4 ,wiesner1 ,einleitung in die technisch ,mikroscopie4 ,wien1 #ahfg4 ,gall1 ,das ,gallisiren4 ,trier1 #ahfg4 ,monier1 ,guide pratique d'essai et l'analyse des sucres4 ,paris1 #ahfg4 ,cameron1 ,chemistry of ,food4 ,london1 #ahfh4 ,cammerson1 ,guide pour l'analyse des matires sucres4 ,paris1 #ahfh4 ,pasteur1 tude sur le ,vinaigre4 ,paris1 #ahfh4 ,dubusque1 ,pratique du ,saccharimtre ,soleil modifie4 ,paris1 #ahfh4 ,wanklyn1 ,water ,analysis4 ,london1 #ahfh4 ,sonnenschein1 ,handbuch der gerichtlichen ,chemie4 ,berlin1 #ahfi4 ,letheby1 ,on ,food1 its varieties1 chemical composition1 etc4 ,london1 #ahgj4 ,rion1 ,smmtliche ,geheimnisse der ,bierbrauerei4 ,new ,york1 #ahgj4 ,neubauer1 ,chemie des ,weines4 ,wiesbaden1 #ahgj4 ,foellix1 ,grndliche ,belehrung ber richtiges ,gallisiren oder ,veredeln der ,trauben-most in nicht guten ,weinjahren durch ,zucker- und ,wasserzusatz4 ,mainz1 #ahgj4 ,martigny1 ,die ,milch1 ihre ,wesen und ihre ,verwerthung4 #ahga4 ,huseman1 ,die ,pflanzenstoffen4 ,berlin1 #ahga4 ,hager1 ,untersuchungen4 ,leipzig1 #ahga4 ,facen1 ,chimica bromatologica ossia guida per riconoscere la bonta1 le alterazioni e la falsificazione delle sostanze alimentari4 ,compilation4 ,firenze1 #ahgb4 ,griffin1 ,the ,chemical ,testing of ,wines and ,spirits4 ,london1 #ahgb4 ,wiesner1 ,mikroskopische ,untersuchungen4 ,stuttgardt1 #ahgb4 ,thudichum and ,dupr1 ,a ,treatise on the ,origin1 ,nature1 and ,varieties of ,wine4 ,london1 #ahgb4 ,dobell1 ,on ,diet4 ,london1 #ahgb4 ,vogel1 ,nahrungs- und ,genussmittel aus dem ,pflanzenreiche4 ,wien1 #ahgb4 ,dragendorff1 ,untersuchungen aus dem pharmaceutischen ,institut in ,dorpat4 ,st4 ,petersburg1 #ahgb4 ,thein1 ,die ,weinveredelung und ,knstfabrication4 ,prag1 #ahgc4 ,dochnahl1 ,die knstliche ,weinbereitung4 ,frankfurt1 #ahgc4 ,bersch1 ,die ,vermehrung und ,verbesserung des ,weines4 ,wien1 #ahgc4 ,smith1 ,ed41 ,handbook for ,inspectors of ,nuisances4 ,london1 #ahgc4 ----1 ,foods4 ,london1 #ahgc4 ,hager1 ,untersuchungen4 ,leipzig1 #ahgc4 ,atcherly1 ,adulterations of ,food4 ,london1 #ahgd4 ,baltzer1 ,die ,nahrungs- und ,genussmittel der ,menschen4 ,nordhausen1 #ahgd4 ,lunel1 ,guide pratique pour reconnatre les falsifications des substances alimentaires4 ,paris1 #ahgd4 ,walchner1 ,die ,nahrungsmittel des ,menschen1 ihre ,verflschungen und ,verunreinigung4 ,berlin1 #ahgd4 ,marvaud1 ,les aliments d'pargne4 ,paris1 #ahgd4 ,smith1 ,ed41 ,manual for ,medical ,officers of ,health4 ,london1 #ahgd4 ,hamm1 ,das ,weinbuch4 ,leipzig1 #ahgd4 ,ngeli1 ,strkegruppe4 ,leipzig1 #ahgd4 ,schmidt1 ,ein ,beitrag zur ,kenntniss der ,milch4 ,dorpat1 #ahgd4 ,squibb1 ,proper ,legislation on ,adulteration of ,food4 ,new ,york1 #ahgd4 ,wanklyn1 ,milk ,analysis4 ,london1 #ahgd4 ---- ,tea1 ,coffee1 and ,cocoa4 ,london1 #ahgd4 ,sharples1 ,food1 and its ,adulteration4 ,preston1 #ahgd4 ,passoz1 ,notice sur la saccharomtrie chimique4 ,paris1 #ahgd4 ,angell and ,hehner1 ,butter1 its ,analysis and ,adulteration4 ,london1 #ahgd4 ,cotter1 ,adulterations of ,liquors4 ,new ,york1 #ahgd4 ,jones1 ,chemistry of ,wines4 ,london1 #ahgd4 ,bowman and ,bloxam1 ,medical ,chemistry4 ,london1 #ahgd4 ,springer1 ,ein ,handbuch der ,untersuchung1 ,prfung und ,werthbestimmung aller ,handswaaren1 ,natur- und ,kunsterzeugnisse1 ,gifte1 ,lebensmittel1 ,geheimmittel1 etc4 ,berlin1 #ahgd4 ,attfield1 ,general1 ,medicinal1 and ,pharmaceutical ,chemistry4 ,london1 #ahgd4 ,thiel1 ,nahrungs- und ,genussmittel als ,erzeugnisse der ,industrie4 ,braunschweig1 #ahgd4 ,black1 ,a ,practical ,treatise on ,brewing4 ,london1 #ahge4 ,dammer1 ,kurzes chemische ,handwrterbuch4 #ahge4 ,blankenhorn1 ,bibliotheca nologica1 etc4 ,heidelberg1 #ahge4 ,mller1 ,chemische ,zusammensetzung der wichtigsten ,nahrungsmittel4 #ahge4 ,terrell1 ,notions pratiques sur l'analyse chimique des substances saccharifres4 ,paris1 #ahgh4 ,prescott1 ,chemical ,examination of ,alcoholic ,liquors4 ,new ,york1 #ahge4 ,pavy1 ,a ,treatise on ,food and ,dietetics4 ,london1 #ahge4 ,hoppe-,seyler1 ,handbuch der physiologisch- und pathologisch-chemische ,analyse4 ,berlin1 #ahge4 ,bartling1 ,die ,englische ,spiritus-fabrication und der ,spiritus auf dem ,englischen ,markte4 ,london1 #ahgf4 ,bastide1 ,vins sophistiqus4 ,beris1 #ahgf4 ,blyth1 ,dictionary of ,hygiene and ,public ,health4 ,london1 #ahgf4 ,bresgen1 ,der ,handel mit verdorbenen ,getrnke4 ,ahrenweiler1 #ahgf4 ,bolley1 ,handbuch der technisch-chemischen ,untersuchungen4 ,leipzig1 #ahgf4 ,pasteur1 tude sur la bire4 ,paris1 #ahgf4 ---- ,recherches des substances amres dans la bire4 ,paris1 #ahgf4 ,ritter1 ,des vins coloris par la fuchsine4 ,paris1 #ahgf4 ,schutzenberger1 ,on ,fermentation4 ,new ,york1 #ahgf4 ,bauer1 ,die ,verflschung der ,nahrungsmittel in grossen ,stdten1 speciell ,berlin1 etc4 ,berlin1 #ahgg4 ,grandeau1 ,trait d'analyse des matires agricoles4 ,paris1 #ahgg4 ,church1 ,food4 ,new ,york1 #ahgg4 ,dennehl1 ,die ,verflschung des ,bieres4 ,berlin1 #ahgg4 ,feltz1 ,etude exprimentale de l'action de la fuchsine sur l'organisme4 ,nancy1 #ahgg4 ,gaultier1 ,la sophistication des vins4 ,paris1 #ahgg4 ,duplais1 ,trait de la fabrication des liqueurs et de la distillation des alcools4 ,paris1 #ahgg4 ,goppelsroeder1 ,sur l'analyse des vins4 ,mulhouse1 #ahgg4 ,hilger1 ,die wichtigen ,nahrungsmittel4 ,erlangen1 #ahgg4 ,lieberman1 ,anleitung zur chemischen ,untersuchung auf der ,gebiete der ,medicinal-polizei4 ,stuttgardt1 #ahgg4 ,birnbaum1 ,einfache ,methoden zur ,prfung wichtiger ,lebensmittel auf ,verflschungen4 ,karlsruhe1 #ahgg4 ,focke1 ,massregeln gegen ,verflschung der ,nahrungsmittel4 ,chemnitz1 #ahgg4 ,hausner1 ,die ,fabrikation der ,conserven und ,conditen4 ,leipzig1 #ahgg4 ,lobner1 ,massregeln gegen ,verflschung der ,nahrungsmittel4 ,chemnitz1 #ahgg4 ,mierzinski1 ,die ,conservirung der ,thier- und ,pflanzenstoffe4 ,berlin1 #ahgg4 ,wittstein1 ,taschenbuch des ,nahrungs- und ,genussmittel-,lehre4 ,nordlingen1 #ahgg4 ,lintner1 ,lehrbuch der ,bierbraurei4 #ahgg4 ,loebner1 ,massregeln gegen ,verflschung der ,nahrungsmittel4 ,chemnitz1 #ahgg4 ,reitleitner1 ,die ,analyse des ,weines4 ,wien1 #ahgg4 ,schnarke1 ,wrterbuch der ,verflschung4 ,jena1 #ahgg4 ,husson1 ,du ,vin4 ,paris1 #ahgg4 ,bauer1 ,die ,verflschung des ,nahrungsmittel4 ,berlin1 #ahgg4 ,stierlin1 ,ueber ,weinverflschung und ,weinfarbung4 ,bern1 #ahgg4 ---- ,das ,bier und seine ,verflschung4 ,bern1 #ahgg4 ,pfeiffer1 ,analyse der ,milch4 ,wiesbaden1 #ahgg4 ,koenig1 ,chemische ,zusammensetzung der menschlichen ,nahrungsmittel4 ,leipzig1 #ahgh4 ,lang1 ,die ,fabrikation der ,knstbutter1 ,sprbutter1 und ,butterin4 ,leipzig1 #ahgh4 ,auerbeck1 ,die ,verflschung der ,nahrungs- und ,genussmittel4 ,bremen1 #ahgh4 ,fox1 ,sanitary ,examination of ,water1 ,air1 and ,food4 #ahgh4 ,klencke1 ,illustrirtes ,lexicon der ,verflschungen der ,nahrungsmittel und ,getrnke4 ,leipzig1 #ahgh4 ,schmidt1 ,anleitung zu sanitrisch- und polizeilich-chemischen ,untersuchungen4 ,zurich1 #ahgh4 ,birnbaum1 ,das ,brodtbacken4 ,braunschweig1 #ahgh4 ,bronner and ,scoffern1 ,the ,chemistry of ,food and ,diet4 ,london1 #ahgh4 ,kollmann1 ,anhaltspunkte zur ,benutzung bei ,bieruntersuchung4 ,leipzig1 #ahgh4 ,nessler1 ,die ,behandlung des ,weines4 ,stuttgart1 #ahgh4 ,parkes1 ,a ,manual of ,practical ,hygiene4 ,london1 #ahgh4 ,roth1 ,die ,chemie des ,rothweines4 ,heidelberg1 #ahgh4 ,reischauer1 ,die ,chemie des ,bieres4 ,mnchen1 #ahgi4 ,caldwell1 ,agricultural ,qualitative and ,quantitative ,chemical ,analysis4 ,new ,york1 #ahgi4 ,adams1 tude sur les principales mthodes d'essai et d'analyse du lait4 ,paris1 #ahgi4 ,blas1 ,de la prsence de l'acide salicylique dans les bires4 ,paris1 #ahgi4 ,dietzsch1 ,die wichtigsten ,nahrungs- und ,genussmittel4 ,zurich1 #ahgi4 ,kensington1 ,analysis of ,foods4 ,london1 #ahgi4 ,fleischman1 ,das ,molkerwesen4 #ahgi4 ,bourchadat et ,quervenne1 ,instruction sur l'essai et l'analyse du lait4 ,paris1 #ahgi4 ,robinet1 ,manuel pratique d'analyse des vins1 etc4 ,paris1 #ahgi4 ,stahlschmidt1 ,bolley's ,handbuch der technisch-chemischen ,untersuchungen4 ,leipzig1 #ahgi4 ,mott1 ,brief ,history of the ,mg ,discovery4 ,new ,york1 #ahhj4 ,elsner1 ,die ,praxis des ,nahrungs-mittel ,chemikers1 etc4 ,leipzig1 #ahhj4 ,hoppe-,seyler1 ,physiologische ,chemie4 ,berlin4 #ahhj4 ,guckeisen1 ,die modernen ,principien der ,ernhrung4 ,kln1 #ahhj4 ,griessmayer1 ,die ,verflschung der wichtigsten ,nahrungs- und ,genussmittel4 #ahhj4 ,meyer und ,finkelnburg1 ,gesetze der ,verkehr mit ,nahrungsmittel1 ,genussmittel1 etc4 ,berlin1 #ahhj4 ,pick1 ,die ,untersuchung der im ,handel und ,gewerbe gebruchlichsten ,stoffe4 ,wien1 #ahhj4 ,mrcker1 ,handbuch der ,spiritusfabrikation4 #ahhj4 ,johnson1 ,chemistry of ,common ,life4 ,new ,york1 #ahhj4 ,pratt1 ,food ,adulteration4 ,chicago1 #ahhj4 ,muter1 ,an ,introduction to ,pharmaceutical and ,medical ,chemistry4 ,philadelphia1 #ahhj4 ,flgge1 ,lehrbuch der hygienischen ,untersuchungsmethoden4 ,leipzig1 #ahha4 ,hehner1 ,alkoholtafeln4 ,wiesbaden1 #ahha4 ,medicus1 ,gerichtlich-chemische ,prfung von ,nahrungs- und ,genussmittel4 ,wrzburg1 #ahha4 ,nowak1 ,lehrbuch der ,hygiene4 ,wien1 #ahha4 ,post1 ,handbuch der analytischen ,untersuchungen zur ,beaufsichtigung der chemische ,grossbetriber4 ,braunschweig1 #ahha4 ,tucker1 ,manual of ,sugar ,analysis4 ,new ,york1 #ahha4 ,blyth1 ,foods1 ,composition and ,analysis4 ,london1 #ahhb4 ,blochman1 ,ueber ,verflschung der ,nahrungsmittel4 ,kln1 #ahhb4 ,flick1 ,die ,chemie im ,dienst der ffentlichen ,gesundheitspflege4 ,dresden1 #ahhb4 ,landolt1 ,handbook of the ,polariscope 7trans474 ,london1 #ahhb4 ,palm1 ,die wichtigsten und gebruchlichsten ,nahrungsmittel4 ,st4 ,petersburg1 #ahhb4 ,prescott1 ,proximate ,organic ,analysis4 ,new ,york1 #ahhb4 ,bell1 ,james1 ,chemistry of ,food4 ,london1 #ahhc4 ,frankland1 ,agricultural ,chemical ,analysis4 ,london1 #ahhc4 ,tracy1 ,handbook of ,sanitary ,information4 ,new ,york1 #ahhd4 ,naquet1 ,legal ,chemistry 7trans41 #bnd edition74 ,new ,york1 #ahhd4 ,cornwall1 ,adulteration of ,beer4 #ahhe4 ,husband-,audry1 ,aids to the ,analysis of ,food and ,drugs4 #ahhd4 ,smee1 ,milk in ,health and ,disease4 ,london1 #ahhe4 ,wauters1 ,prospect d'organisation d'un service de surveillance des ,denres alimentaires et ,boissons4 ,paris1 #ahhe4 ,brieger1 ,untersuchung ber ,ptomaine4 ,berlin1 #ahhf4 ,cazeneuve1 ,la coloration des vins par les couleurs de houille4 ,paris1 #ahhf4 ,jago1 ,the ,chemistry of ,wheat1 ,flour1 and ,bread4 ,london1 #ahhf4 ,merat et ,delens1 ,dictionnaire ,universelle4 ,paris1 #ahhf4 ,schimper1 ,anleitung zur mikroskopisch-chemischen ,untersuchung der ,nahrungs- und ,genussmittel4 ,jena1 #ahhf4 ,thomann1 ,alleged ,adulteration of ,malt ,liquors4 ,new ,york1 #ahhf4 ,wanklyn1 ,bread ,analysis4 ,london1 #ahhf4 ,benedikt1 ,analyse der ,fette1 etc4 ,berlin1 #ahhf4 ,allen1 ,commercial ,organic ,analysis4 ,philadelphia1 #ahhg4 ,damner1 ,illustrirtes ,lexikon der ,verflschungen und ,verunreinigungen der ,nahrungs- und ,genussmittel4 ,leipzig1 #ahhg4 ,bickerdyke1 ,the ,curiosities of ,ale and ,beer4 ,new ,york1 #ahhg4 ,moeller1 ,mikroskopie der ,nahrungs- und ,genussmittel4 ,berlin1 #ahhg4 ,offinger1 ,die ,ptomane oder ,cadaver-,alkalode4 ,wiesbaden1 #ahhg4 ,,legislation4 ,the following are the more important and recent laws relating to ,food ,adulteration1 which have been enacted by ,american ,state ,legislatures1 and by the ,united ,states ,government4 ,the ,new ,york ,state ,general ,law1 of #ahha1 for the prevention of the adulteration of food and drugs1 is as follows3-- ,,section #a4 ,no person shall1 within this ,state1 manufacture1 have1 offer for sale1 or sell any article of food or drugs which is adulterated within the meaning of this ,act1 and any person violating this provision shall be deemed guilty of a misdemeanour1 and upon conviction thereof1 shall be punished by fine not exceeding fifty dollars for the first offence1 and not exceeding one hundred dollars for each subsequent offence4 #b4 ,the term 8food10 as used in this ,act1 shall include every article used for food or drink by man4 ,the term 8drug10 as used in this ,act1 shall include all medicines for internal and external use4 #c4 ,an article shall be deemed to be adulterated within the meaning of this ,act3-- a4--,in the case of drugs4 #a4 ,if1 when sold under or by a name recognised in the ,united ,states ,pharmacopia1 it differs from the standard of strength1 quality1 or purity laid down therein4 #b4 ,if1 when sold under or by a name not recognised in the ,united ,states ,pharmacopia1 but which is found in some other pharmacopia or other standard work on ,materia ,medica1 it differs materially from the standard of strength1 quality1 or purity laid down in such work4 #c4 ,if its strength or purity fall below the professed standard under which it is sold4 b4--,in the case of food or drink4 #a4 ,if any substance or substances has or have been mixed with it so as to reduce or lower or injuriously affect its quality or strength4 #b4 ,if any inferior or cheaper substance or substances have been substituted wholly or in part for the article4 #c4 ,if any valuable constituent of the article has been wholly or in part abstracted4 #d4 ,if it be an imitation of1 or be sold under the name of1 another article4 #e4 ,if it consists wholly or in part of a diseased or decomposed1 or putrid or rotten1 animal or vegetable substance1 whether manufactured or not1 or1 in the case of milk1 if it is the produce of a diseased animal4 #f4 ,if it be coloured1 or coated1 or polished1 or powdered1 whereby damage is concealed1 or it is made to appear better than it really is1 or of greater value4 #g4 ,if it contain any added poisonous ingredient1 or any ingredient which may render such article injurious to the health of the person consuming it3 ,provided1 that the ,state ,board of ,health may1 with the approval of the ,governor1 from time to time declare certain articles or preparations to be exempt from the provisions of this ,act3 ,and provided further1 that the provisions of this ,act shall not apply to mixtures or compounds recognised as ordinary articles of food1 provided that the same are not injurious to health and that the articles are distinctly labelled as a mixture1 stating the components of the mixture4 #d4 ,it shall be the duty of the ,state ,board of ,health to prepare and publish from time to time lists of the articles1 mixtures1 or compounds declared to be exempt from the provisions of this ,act in accordance with the preceding section4 ,the ,state ,board of ,health shall also from time to time fix the limits of variability permissible in any article of food or drug1 or compound1 the standard of which is not established by any national pharmacopia4 #e4 ,the ,state ,board of ,health shall take cognisance of the interests of the public health as it relates to the sale of food and drugs and the adulteration of the same1 and make all necessary investigations and inquiries relating thereto4 ,it shall also have the supervision of the appointment of public analysts and chemists1 and upon its recommendation whenever it shall deem any such officers incompetent1 the appointment of any and every such officer shall be revoked and be held to be void and of no effect4 ,within thirty days after the passage of this ,act1 the ,state ,board of ,health shall meet and adopt such measures as may seem necessary to facilitate the enforcement of this ,act1 and prepare rules and regulations with regard to the proper methods of collecting and examining articles of food or drugs1 and for the appointment of the necessary inspectors and analysts2 and the ,state ,board of ,health shall be authorised to expend1 in addition to all sums already appropriated for said ,board1 an amount not exceeding ten thousand dollars for the purpose of carrying out the provisions of this ,act4 ,and the sum of ten thousand dollars is hereby appropriated out of any moneys in the treasury1 not otherwise appropriated1 for the purposes in this section provided4 #f4 ,every person selling or offering or exposing any article of food or drugs for sale1 or delivering any article to purchasers1 shall be bound to serve or supply any public analyst or other agent of the ,state or ,local ,board of ,health appointed under this ,act1 who shall apply to him for that purpose1 and on his tendering the value of the same1 with a sample sufficient for the purpose of analysis of any article which is included in this ,act1 and which is in the possession of the person selling1 under a penalty not exceeding fifty dollars for a first offence1 and one hundred dollars for a second and subsequent offences4 #g4 ,any violation of the provisions of this ,act shall be treated and punished as a misdemeanour2 and whoever shall impede1 obstruct1 hinder1 or otherwise prevent any analyst1 inspector1 or prosecuting officer in the performance of his duty shall be guilty of a misdemeanour1 and shall be liable to indictment and punishment therefor4 #h4 ,any ,acts or parts of ,acts inconsistent with the provisions of this ,act are hereby repealed4 #i4 ,all the regulations and declarations of the ,state ,board of ,health made under this ,act from time to time1 and promulgated1 shall be printed in the statutes at large4 #aj4 ,this ,act shall take effect at the expiration of ninety days after it shall become a law4 ,,amendment of ,april #bith1 #ahhe4 ,,section #a4 ,the title of chapter four hundred and seven of the laws of eighteen hundred and eighty-one1 entitled 8,an ,act to prevent the adulteration of food and drugs10 is hereby amended to read as follows3 8,an ,act to prevent the adulteration of food1 drugs and spirituous1 fermented or malt liquors in the ,state of ,new ,york40 #b4 ,section one of chapter four hundred and seven of the laws of eighteen hundred and eighty-one is amended to read as follows3-- #a4 ,no person shall within this ,state manufacture1 brew1 distil1 have1 offer for sale or sell any articles of food1 drugs1 spirituous1 fermented or malt liquors which are adulterated within the meaning of this ,act1 and any person violating this provision shall be deemed guilty of a misdemeanour1 and upon conviction thereof1 shall be punished by fine not exceeding fifty dollars for the first offence1 and not exceeding one hundred dollars or imprisonment for one year1 or both1 for each subsequent offence1 and shall in addition thereto be liable to a penalty of one hundred dollars for each and every offence1 to be sued for and recovered in the name of the people of the ,state of ,new ,york on complaint of any citizen1 one-half of such recovery to be paid to the prosecutor of the action and the balance shall be paid to the county where such recovery shall be obtained for the support of the poor4 #c4 ,section two is hereby amended to read as follows3-- #b4 ,the term food as used in this ,act shall include every article of food or drink by man1 including teas1 coffees1 and spirituous1 fermented and malt liquors4 ,the term drug as used in this ,act shall include all medicines for internal or external use4 #d4 ,section three is hereby amended by adding after subdivision seven the following3 ,c4 ,in the case of spirituous1 fermented and malt liquors1 if it contain any substance or ingredient not normal or healthful to exist in spirituous1 fermented or malt liquors1 or which may be deleterious or detrimental to health when such liquors are used as a beverage4 #e4 ,section five is hereby amended to read as follows3-- #e4 ,the ,state ,board of ,health shall take cognisance of the interests of the public health as it relates to the sale of food1 drugs1 spirituous1 fermented and malt liquors1 and the adulteration thereof1 and make all necessary inquiries relating thereto4 ,it shall have the supervision of the appointment of public analysts and chemists1 and upon its recommendation1 whenever it shall deem any such officers incompetent1 the appointment of any and every such officer shall be revoked and be held to be void and of no effect4 ,within thirty days after the passage of this ,act1 and from time to time thereafter as it may deem expedient1 the said ,board of ,health shall meet and adopt such measures1 not provided for by this ,act1 as may seem necessary to facilitate the enforcement of this ,act1 and for the purpose of making an examination or analysis of spirituous1 fermented or malt liquors sold or exposed for sale in any store or place of business not herein otherwise provided for1 and prepare rules and regulations with regard to the proper methods of collecting and examining articles of food1 drugs1 spirituous1 fermented or malt liquors1 and for the appointment of the necessary inspectors and analysts4 ,the said ,board shall at least once in the calendar year cause samples to be procured in public market or otherwise1 of the spirituous1 fermented or malt liquors distilled1 brewed1 manufactured or offered for sale in each and every brewery or distillery located in this ,state1 and a test1 sample or analysis thereof to be made by a chemist or analyst duly appointed by said ,board of ,health4 ,the samples shall be kept in vessels and in a condition necessary and adequate to obtain a proper test and analysis of the liquors contained therein4 ,the vessels containing such samples shall be properly labelled and numbered by the secretary of said ,board of ,health1 who shall also prepare and keep an accurate and proper list of the names of the distillers1 brewers or vendors1 and opposite each name shall appear the number which is written or printed upon the label attached to the vessel containing the sample of the liquor manufactured1 brewed1 distilled or sold4 ,such lists1 numbers and labels shall be exclusively for the information of the said ,board of ,health1 and shall not be disclosed or published unless upon discovery of some deleterious substance prior to the completion of the analysis1 except when required in evidence in a court of justice4 ,the samples when listed and numbered shall be delivered to the chemist1 analyst or other officer of said ,board of ,health1 and shall be designated and known to such chemist1 analyst or officer only by its number1 and by no other mark or designation4 ,the result of the analysis or investigation shall thereupon1 and within a convenient time1 be reported by the officer conducting the same to the secretary of said ,state ,board of ,health1 setting forth explicitly the nature of any deleterious substance1 compound or adulteration which may be detrimental to public health and which has been found upon analysis in such samples1 and stating the number of the samples in which said substance was found4 ,upon such examination or analysis the brewer1 distiller or vendor in whose sample of spirituous1 fermented or malt liquor such deleterious substances1 compounds or adulterations shall be found1 shall be deemed to have violated the provisions of this ,act1 and shall be punishable as prescribed in section seven of this ,act4 #f4 ,section six of said chapter four hundred and seven of the laws of eighteen hundred and eighty-one is hereby amended to read as follows3-- #f4 ,every person selling1 offering1 exposing for sale or manufacturing1 brewing or distilling any article of food1 spirituous1 malt or fermented liquors1 or delivering any such articles to purchasers1 shall be bound to serve or supply any public analyst or other agent of the ,state or local ,board of ,health appointed under this ,act1 who shall apply to him for that purpose1 and upon his tendering the value of the same1 with a sample sufficient for the purpose of analysis of any article which is included in this ,act1 and which is in possession of the person selling1 manufacturing1 brewing or distilling the same1 and any person who shall refuse to serve or supply such sample of any article as prescribed herein1 or any person who shall impede1 obstruct1 hinder or otherwise prevent any analyst1 inspector or prosecuting officer in the performance of his duty shall be deemed to have violated the provisions of this ,act1 and shall be punishable as prescribed by section seven of this ,act4 #g4 ,section seven of said chapter four hundred and seven of the laws of eighteen hundred and eighty-one is hereby amended to read as follows3-- #g4 ,upon discovering that any person has violated any of the provisions of this ,act1 the ,state ,board of ,health shall immediately communicate the facts to the district attorney of the county in which the person accused of such violation resides or carries on business1 and the said district attorney1 upon receiving such communication or notification1 shall forthwith commence proceeding for indictment and trial of the accused as prescribed by law in cases of misdemeanour4 #h4 ,the ,state ,board of ,health shall be authorised to expend1 in addition to the sums already appropriated for said board1 an amount not exceeding three thousand dollars1 for the purpose of carrying out the provisions of this ,act1 in relation to spirituous1 fermented or malt liquors4 ,and the sum of three thousand dollars is hereby appropriated out of any moneys in the treasury not otherwise appropriated and expended for the purposes of this ,act4 #i4 ,this ,act shall take effect immediately4 ,,special ,,act to prevent deception in the sale of dairy products1 and to preserve the public health1 being supplementary to and in aid of chapter two hundred and two of the laws of eighteen hundred and eighty-four1 entitled 8,an act to prevent deception in sales of dairy products40 7,,passed ,april #cj1 #ahhe74 ,the ,people of the ,state of ,new ,york1 represented in ,senate and ,assembly1 do enact as follows3-- ,,section #a4 ,no person or persons shall sell or exchange1 or expose for sale or exchange1 any unclean1 impure1 unhealthy1 adulterated or unwholesome milk1 or shall offer for sale any article of food made from the same1 or of cream from the same4 ,the provisions of this section shall not apply to skim milk sold to bakers or housewives for their own use or manufacture1 upon written orders for the same1 nor to skim milk sold for use in the county in which it is produced4 ,this provision shall not apply to pure skim cheese made from milk which is clean1 pure1 healthy1 wholesome and unadulterated1 except by skimming4 ,whoever violates the provisions of this section is guilty of a misdemeanour1 and shall be punished by a fine of not less than twenty-five dollars1 nor more than two hundred dollars1 or by imprisonment of not less than one month or more than six months1 or both such fine and imprisonment for the first offence1 and by six months' imprisonment for each subsequent offence4 #b4 ,no person shall keep cows for the production of milk for market1 or for sale or exchange1 or for manufacturing the same1 or cream from the same1 into articles of food1 in a crowded or unhealthy1 condition1 or feed the cows on food that is unhealthy1 or that produces impure1 unhealthy1 diseased or unwholesome milk4 ,no person shall manufacture from impure1 unhealthy1 diseased or unwholesome milk1 or of cream from the same1 any article of food4 ,whoever violates the provisions of this section is guilty of a misdemeanour and shall be punished by a fine of not less than twenty-five dollars1 nor more than two hundred dollars1 or by imprisonment of not less than one month or more than four months1 or by both such fine and imprisonment for the first offence1 and by four months' imprisonment for each subsequent offence4 #c4 ,no person or persons shall sell1 supply or bring to be manufactured to any butter or cheese manufactory1 any milk diluted with water or any unclean1 impure1 unhealthy1 adulterated or unwholesome milk1 or milk from which any cream has been taken 7except pure skim milk to skim cheese factories71 or shall keep back any part of the milk commonly known as 8strippings10 or shall bring or supply milk to any butter or cheese manufactory that is sour 7except pure skim milk to skim cheese factories74 ,no butter or cheese manufactories1 except those who buy all the milk they use1 shall use for their own benefit1 or allow any of their employs or any other person to use for their own benefit1 any milk1 or cream from the milk1 or the product thereof1 brought to said manufactories without the consent of the owners thereof4 ,every butter or cheese manufacturer1 except those who buy all the milk they use1 shall keep a correct account of all the milk daily received1 and of the number of packages of butter and cheese made each day1 and the number of packages and aggregate weight of cheese and butter disposed of each day1 which account shall be open to inspection to any person who delivers milk to such manufacturer4 ,whoever violates the provisions of this section shall be guilty of a misdemeanour1 and shall be punished for each offence by a fine of not less than twenty-five dollars1 or more than two hundred dollars1 or not less than one month or more than six months' imprisonment1 or both such fine and imprisonment4 #d4 ,no manufacturer of vessels for the package of butter shall sell or dispose of any such vessels without branding his name and the true weight of the vessel or vessels on the same1 with legible letters or figures not less than one-fourth of an inch in length4 ,whoever violates the provisions of this section is guilty of a misdemeanour1 and shall be punished for each offence by a fine of not less than fifty dollars1 nor more than one hundred dollars1 or by imprisonment of not less than thirty days or more than sixty days1 or by both such fine and imprisonment4 #e4 ,no person shall sell1 or offer or expose for sale1 any milk except in the county from which the same is produced1 unless each can1 vessel or package containing such milk shall be distinctly and durably branded with letters not less than one inch in length1 on the outside1 above the center1 on every can1 vessel or package containing such milk1 the name of the county from which the same is produced2 and the same marks shall be branded or painted in a conspicuous place on the carriage or vehicle in which the milk is drawn to be sold2 and such milk can only be sold in1 or retailed out of a can1 vessel1 package or carriage so marked4 ,whoever violates the provisions of this section shall be guilty of a misdemeanour1 and shall be punished by a fine of not less than twenty-five dollars nor more than two hundred dollars1 or not less than two months' or more than four months' imprisonment1 or both such fine and imprisonment1 for the first offence1 and by four months' imprisonment for each subsequent offence4 #f4 ,no person shall manufacture out of any oleaginous substance or substances1 or any compound of the same1 other than that produced from unadulterated milk1 or of cream from the same1 any article designed to take the place of butter or cheese produced from pure unadulterated milk or cream of the same1 or shall sell1 or offer for sale1 the same as an article of food4 ,this provision shall not apply to pure skim-milk cheese made from pure skim milk4 ,whoever violates the provisions of this section shall be guilty of a misdemeanour1 and be punished by a fine of not less than two hundred dollars nor more than five hundred dollars1 or not less than six months or more than one year's imprisonment1 or both such fine and imprisonment for the first offence1 and by imprisonment for one year for each subsequent offence4 #g4 ,no person by himself or his agents or servants shall render or manufacture out of any animal fat or animal or vegetable oils not produced from unadulterated milk or cream from the same1 any article or product in imitation or semblance of or designed to take the place of natural butter or cheese produced from pure unadulterated milk or cream of the same1 nor shall he or they mix1 compound with1 or add to milk1 cream or butter any acids or other deleterious substance or any animal fats or animal or vegetable oils not produced from milk or cream1 with design or intent to render1 make or produce any article or substance or any human food in imitation or semblance of natural butter or cheese1 nor shall he sell1 keep for sale1 or offer for sale any article1 substance or compound made1 manufactured or produced in violation of the provisions of this section1 whether such article1 substance or compound shall be made or produced in this ,state or in any other ,state or country4 ,whoever violates the provisions of this section shall be guilty of a misdemeanour and be punished by a fine of not less than two hundred dollars nor more than five hundred dollars or not less than six months' or more than one year's imprisonment for the first offence1 and by imprisonment for one year for each subsequent offence4 ,nothing in this section shall impair the provisions of section six of this ,act4 #h4 ,no person shall manufacture1 mix or compound with or add to natural milk1 cream or butter any animal fats or animal or vegetable oils1 nor shall he make or manufacture any oleaginous substance not produced from milk or cream1 with intent to sell the same for butter or cheese made from unadulterated milk or cream1 or have the same in his possession1 or offer the same for sale with such intent1 nor shall any article or substance or compound so made or produced1 be sold for butter or cheese1 the product of the dairy4 ,if any person shall coat1 powder or colour with annatto or any colouring matter whatever1 butterine or oleomargarine1 or any compounds of the same1 or any product or manufacture made in whole or in part from animal fats or animal or vegetable oils not produced from unadulterated milk or cream1 whereby the said product1 manufacture or compound shall be made to resemble butter or cheese1 the product of the dairy1 or shall have the same in his possession1 or shall sell or offer for sale or have in his possession any of the said products which shall be coloured or coated in semblance of or to resemble butter or cheese1 it shall be conclusive evidence of an intent to sell the same for butter or cheese1 the product of the dairy4 ,whoever violates any of the provisions of this section shall be guilty of a misdemeanour1 and be punished by a fine of not less than two hundred dollars nor more than one thousand dollars4 ,this section shall not be construed to impair or affect the prohibitions of sections six and seven of this ,act4 #i4 ,every manufacturer of full-milk cheese may put a brand upon each cheese indicating 8full-milk cheese10 and the date of the month and year when made2 and any person using this brand upon any cheese made from which any cream whatever has been taken shall be guilty of a misdemeanour1 and shall be punished for each offence by a fine of not less than one hundred dollars nor more than five hundred dollars4 #aj4 ,no person shall offer1 sell or expose for sale in full packages1 butter or cheese branded or labelled with a false brand or label as to county or state in which the article is made4 ,whoever violates the provisions of this section is guilty of a misdemeanour1 and shall be punished by a fine of not less than twenty-five dollars or more than fifty dollars1 or imprisonment of not less than fifteen days or more than thirty days for the first offence1 and fifty dollars or thirty days' imprisonment for each subsequent offence4 #aa4 ,no person shall manufacture1 sell or offer for sale any condensed milk1 unless the same shall be put up in packages upon which shall be distinctly labelled or stamped the name1 or brand1 by whom or under which the same is made4 ,no condensed milk shall be made or offered for sale unless the same is manufactured from pure1 clean1 healthy1 fresh1 unadulterated and wholesome milk1 from which the cream has not been removed1 or unless the proportion of milk solids contained in the condensed milk shall be in amount the equivalent of twelve per centum of milk solids in crude milk1 and of such solids twenty-five per centum shall be fat4 ,when condensed milk shall be sold from cans1 or packages not hermetically sealed1 the vendor shall brand or label such cans or packages with the name of the county or counties from which the same was produced1 and the name of the vendor4 ,whoever violates the provisions of this section shall be guilty of a misdemeanour1 and be punished by a fine of not less than fifty dollars or more than five hundred dollars1 or by imprisonment of not more than six months1 or by both such fine and imprisonment for the first offence1 and by six months' imprisonment for each subsequent offence4 #ab4 ,upon the expiration of the term of office of the present commissioner1 the ,governor1 by and with the advice and consent of the ,senate1 shall appoint a commissioner1 who shall be known as the ,new ,york ,state ,dairy ,commissioner1 who shall be a citizen of this ,state1 and who shall hold his office for the term of two years1 or until his successor is appointed1 and shall receive a salary of three thousand dollars per annum1 and his necessary expenses incurred in the discharge of his official duties under this ,act4 ,said commissioner shall be charged1 under the direction of the ,governor1 with the enforcement of the various provisions thereof1 and with all laws prohibiting or regulating the adulteration of butter1 cheese1 or milk4 ,the said commissioner is hereby authorised and empowered to appoint such assistant commissioners and to employ such experts1 chemists1 agents1 and such counsel as may be deemed by him necessary for the proper enforcement of this law1 their compensation to be fixed by the commissioner4 ,the said commissioner is also authorised to employ a clerk at an annual salary not to exceed twelve hundred dollars4 ,the sum of fifty thousand dollars is hereby appropriated1 to be paid for such purpose out of any moneys in the ,treasury not otherwise appropriated4 ,all charges1 accounts and expenses authorised by this ,act shall be paid by the ,treasurer of the ,state upon the warrant of the comptroller1 after such expenses have been audited and allowed by the comptroller4 ,the entire expenses of said commissioner shall not exceed the sum appropriated for the purposes of this ,act4 ,the said commissioner shall make annual reports to the legislature1 on or before the fifteenth day of ,january of each year1 of his work and proceedings1 and shall report in detail the number of assistant commissioners1 experts1 chemists1 agents1 and counsel he has employed1 with their expenses and disbursements4 ,the said commissioner shall have a room in the new capitol1 to be set apart for his use by the capitol commissioner4 ,the said commissioner and assistant commissioners and such experts1 chemists1 agents1 and counsel as they shall duly authorise for the purpose1 shall have full access1 egress1 and ingress to all places of business1 factories1 farms1 buildings1 carriages1 vessels1 and cans used in the manufacture and sale of any dairy products or any imitation thereof4 ,they shall also have power and authority to open any package1 can1 or vessel containing such articles which may be manufactured1 sold1 or exposed for sale1 in violation of the provisions of this ,act1 and may inspect the contents therein and may take therefrom samples for analysis4 ,this section shall not affect the tenure of the office of the present commissioner4 #ac4 ,upon the application for a warrant under this ,act1 the certificate of the analyst or chemist of any analysis made by him shall be sufficient evidence of the facts therein stated4 ,every such certificate shall be duly signed and acknowledged by such analyst or chemist before an officer authorised to take acknowledgments of conveyances of real estate4 #ad4 ,courts of special sessions shall have jurisdiction of all cases arising under this ,act1 and their jurisdiction is hereby extended so as to enable them to enforce the penalties imposed by any or all sections thereof4 #ae4 ,in all prosecutions under this ,act1 one-half of the money shall be paid by the court or clerk thereof to the city or county where the recovery shall be had1 for the support of the poor1 except in the city and county of ,new ,york shall be equally divided between the pension funds of the police and fire departments1 and the residue shall be paid to the ,dairy ,commissioner1 who shall account therefor to the ,treasury of the ,state1 and be added to any appropriation made to carry out the provisions of this ,act4 ,all sums of money expended by the ,dairy ,commissioner under the provisions of this ,act shall be audited and allowed by the ,comptroller of the ,state4 ,any bond given by any officer shall be subject to the provisions of this section4 #af4 ,in all prosecutions under this ,act relating to the sale and manufacture of unclean1 impure1 unhealthy1 adulterated1 or unwholesome milk1 if the milk be shown to contain more than eighty-eight per centum of water or fluids1 or less than twelve per centum of milk solids1 which shall contain not less than three per centum of fat1 it shall be declared adulterated1 and milk drawn from cows within fifteen days before1 and five days after1 parturition1 or from animals fed on distillery waste1 or any substance in the state of putrefaction or fermentation1 or upon any unhealthy food whatever1 shall be declared unclean1 unhealthy1 impure and unwholesome milk4 ,this section shall not prevent the feeding of ensilage from silos4 #ag4 ,the doing of any thing prohibited being done1 and the not doing of any thing directed to be done in this ,act1 shall be presumptive evidence of a wilful intent to violate the different sections and provisions thereof4 ,if any person shall suffer any violation of the provisions of this ,act by his agent1 servant1 or in any room or building occupied or controlled by him1 he shall be deemed a principal in such violation and punished accordingly4 #ah4 ,chapters four hundred and sixty-seven of the laws of eighteen hundred and sixty-two1 five hundred and forty-four1 and five hundred and eighteen of the laws of eighteen hundred and sixty-four1 five hundred and fifty-nine of the laws of eighteen hundred and sixty-five1 four hundred and fifteen of the laws of eighteen hundred and seventy-seven1 two hundred and twenty1 and two hundred and thirty-seven of the laws of eighteen hundred and seventy-eight1 four hundred and thirty-nine of the laws of eighteen hundred and eighty1 and two hundred and fourteen of the laws of eighteen hundred and eighty-two1 are hereby repealed4 #ai4 ,if any person shall1 by himself or other1 violate any of the provisions of sections one1 two1 three1 four or five of this ,act1 or knowingly suffer a violation thereof by his agent1 or in any building or room occupied by him1 he shall1 in addition to the fines and punishments therein described for each offence1 forfeit and pay a fixed penalty of one hundred dollars4 ,if any person1 by himself or another1 shall violate any of the provisions of sections six1 seven1 or eight of this ,act1 he shall1 in addition to the fines and penalties herein prescribed for each offence1 forfeit and pay a fixed penalty of five hundred dollars4 ,such penalties shall be recovered with costs in any court of this ,state having jurisdiction thereof in an action to be prosecuted by the ,dairy ,commissioner1 or any of his assistants in the name of the people of the ,state of ,new ,york4 #bj4 ,this ,act and each section thereof is declared to be enacted to prevent deception in the sale of dairy products1 and to preserve the public health which is endangered by the manufacture1 sale or use of the articles or substances herein regulated or prohibited4 #ba4 ,this ,act shall take effect immediately4 ,sections six and seven shall not apply to any product manufactured1 or in process of manufacture at the time of the passage of this ,act2 but neither this exemption nor this ,act shall impair the power to prosecute any violations heretofore committed of section six of the ,act of which this ,act is supplemental4 ,,an ,,act to amend chapter two hundred and two of the laws of eighteen hundred and eighty-four1 entitled 8,an ,act to prevent deception in sales of dairy products40 7,,passed ,april #cj1 #ahhe74 ,the people of the ,state of ,new ,york1 represented in ,senate and ,assembly1 do enact as follows3-- ,,section #a4 ,section seven of chapter two hundred and two of the laws of eighteen hundred and eighty-four1 entitled 8,an ,act to prevent deception in sales of dairy products10 is hereby amended to read as follows3-- #g4 ,no person shall offer1 sell1 or expose for sale butter or cheese branded or labelled with a false brand or label as to the quality of the article1 or the county or ,state in which the article is made4 ,the ,new ,york ,state ,dairy ,commissioner is hereby authorised and directed to procure and issue to the cheese manufactories of the ,state1 upon proper application therefor and under such regulations as to the custody and use thereof as he may prescribe1 a uniform stencil brand bearing a suitable device or motto1 and the words 8,new ,york ,state ,full ,cream ,cheese40 ,every brand issued shall be used upon the outside of the cheese and also upon the package containing the same1 and shall bear a different number for each separate manufactory1 and the commissioner shall keep a book in which shall be registered the name1 location and number of each manufactory using the said brand1 and the name or names of the persons at each manufactory authorised to use the same4 ,it shall be unlawful to use or permit such stencil brand to be used upon any other than full cream cheese or packages containing the same4 ,whoever violates the provisions of this section is guilty of a misdemeanour1 and for each and every cheese or package so falsely branded shall be punished by a fine of not less than twenty-five dollars or more than fifty dollars1 or imprisonment of not less than fifteen or more than thirty days4 #b4 ,this ,act shall take effect immediately4 ,,an ,,act to protect butter and cheese manufacturers4 7,,passed ,june #h1 #ahhe1 three-fifths being present47 ,the people of the ,state of ,new ,york1 represented in ,senate and ,assembly1 do enact as follows3-- ,,section #a4 ,whoever shall with intent to defraud1 sell1 supply1 or bring to be manufactured to any butter or cheese manufactory in this ,state1 any milk diluted with water1 or in any way adulterated1 unclean or impure1 or milk from which any cream has been taken1 or milk commonly known as skimmed milk1 or whoever shall keep back any part of the milk as strippings1 or whoever shall knowingly bring or supply milk to any butter or cheese manufactory that is tainted or sour1 or whoever shall knowingly bring or supply to any butter or cheese manufactory1 milk drawn from cows within fifteen days before parturition1 or within three days after parturition1 or any butter or cheese manufacturers who shall knowingly use or allow any of his or her employs or any other person to use for his or her benefit1 or for their own individual benefit1 any milk or cream from the milk brought to said butter or cheese manufacturer1 without the consent of all the owners thereof1 or any butter or cheese manufacturer who shall refuse or neglect to keep or cause to be kept a correct account1 open to the inspection of any one furnishing milk to such manufacturer1 of the amount of milk daily received1 or of the number of pounds of butter and the number of cheeses made each day1 or of the number cut or otherwise disposed of1 and the weight of each1 shall for each and every offence forfeit and pay a sum not less than twenty-five dollars nor more than one hundred dollars1 with costs of suit1 to be sued for in any court of competent jurisdiction for the benefit of the person or persons1 firm or association1 or corporation or their assigns upon whom such fraud or neglect shall be committed4 ,but nothing in this ,act shall affect1 impair1 or repeal any of the provisions of chapter two hundred and two of the laws of eighteen hundred and eighty-four1 or of the acts amendatory thereof or supplementary thereto4 #b4 ,this ,act shall take effect immediately4 ,special ,act in relation to the manufacture and sale of vinegar4 7,,passed ,june #i1 #ahhf47 ,the ,people of the ,state of ,new ,york1 represented in ,senate and ,assembly1 do enact as follows3-- ,,section #a4 ,every person who manufactures for sale1 or offers or exposes for sale as cider vinegar1 any vinegar not the legitimate product of pure apple juice1 known as apple cider1 or vinegar not made exclusively of said apple cider1 or vinegar into which foreign substances1 drugs or acids have been introduced1 as may appear by proper test1 shall for each offence be punishable by a fine of not less than fifty1 nor more than one hundred dollars4 #b4 ,every person who manufactures for sale1 or offers for sale1 any vinegar found upon proper tests to contain any preparation of lead1 copper1 sulphuric acid1 or other ingredient injurious to health1 shall for each such offence be punishable by fine of not less than one hundred dollars4 #c4 ,the mayor of cities shall1 and the supervisor of towns may1 annually1 appoint one or more persons to be inspectors of vinegar1 who shall be sworn before entering upon their duties1 and who shall have power and authority to inspect and examine all vinegar offered for sale4 #d4 ,no person shall by himself1 his servant or agent1 or as the servant or agent of any other person1 sell1 exchange1 deliver1 or have in his custody or possession1 with intent to sell or exchange1 or expose or offer for sale or exchange any adulterated vinegar1 or label1 brand or sell as cider vinegar1 or as apple vinegar1 any vinegar not the legitimate product of pure apple juice1 or not made exclusively from apple cider4 #e4 ,all vinegars shall be without artificial colouring matter1 and shall have an acidity equivalent to the presence of not less than four and one-half per cent41 by weight1 of absolute acetic acid1 and in the case of cider vinegar1 shall contain in addition not less than two per cent4 by weight of cider vinegar solids upon full evaporation over boiling water2 and if any vinegar contains any artificial colouring matter or less than the above amount of acidity1 or in the case of cider vinegar1 if it contains less than the above amount of acidity or of cider vinegar solids1 it shall be deemed to be adulterated within the meaning of this ,act4 #f4 ,every person making or manufacturing cider vinegar shall brand on each head of the cask1 barrel or keg containing such vinegar the name and residence of the manufacturer1 the date when same was manufactured1 and the words cider vinegar4 #g4 ,whoever violates any of the provisions of this ,act shall be punished by a fine not exceeding one hundred dollars4 ,any person who may have suffered any injury or damage by reason of the violation of any of the provisions of this ,act1 may maintain an action in his own name against any person violating any of the provisions of this ,act1 to recover the penalties provided for such violation1 and one-half of the sum recovered shall be retained by him for his own use and the other half shall be paid into the city or county treasury where such offence was committed for the benefit of such city or county4 #h4 ,this ,act shall take effect immediately4 ,the following are the ,statutes of the ,state of ,massachusetts relating to the adulteration of food and drugs3-- ,,general ,,laws ,,relating ,,to ,,adulteration4 ,,food ,,and ,,drugs4 ,sidenote3 ,adulteration prohibited4 #ahhb1 #bfc1 #a4 ,,section #a4 ,no person shall1 within this commonwealth1 manufacture for sale1 offer for sale1 or sell any drug or article of food which is adulterated within the meaning of this ,act4 ,sidenote3 ,definition of terms 8drug0 and 8food40 #ahhb1 #bfc1 #b4 #b4 ,the term 8drug0 as used in this ,act shall include all medicines for internal or external use1 antiseptics1 disinfectants1 and cosmetics4 ,the term 8food0 as used herein shall include all articles used for food or drink by man4 ,sidenote3 ,drugs1 how adulterated4 #ahhb1 #bfc1 #c4 ,specifications4 #c4 ,an article shall be deemed to be adulterated within the meaning of this ,act-- ,sidenote3 ,officinal drugs may be sold as called for1 or as variation is made known to the purchaser4 #ahhd1 #bhi1 #g4 7a47 ,in the case of drugs1--7#a47 ,if1 when sold under or by a name recognised in the ,united ,states ,pharmacopia1 it differs from the standard of strength1 quality1 or purity laid down therein1 unless the order calls for an article inferior to such standard1 or unless such difference is made known or so appears to the purchaser at the time of such sale2 7#b47 ,if1 when sold under or by a name not recognised in the ,united ,states ,pharmacopia1 but which is found in some other pharmacopia1 or other standard work on materia medica1 it differs materially from the standard of strength1 quality1 or purity laid down in such work2 7#c47 ,if its strength or purity falls below the professed standard under which it is sold3 ,sidenote3 ,food1 how adulterated4 ,specifications4 7b47 ,in the case of food--7#a47 ,if any substance or substances have been mixed with it so as to reduce1 or lower1 or injuriously affect its quality or strength2 7#b47 ,if any inferior or cheaper substance or substances have been substituted wholly or in part for it2 7#c47 ,if any valuable constituent has been wholly or in part abstracted from it2 7#d47 ,if it is an imitation of1 or is sold under the name of another article2 7#e47 ,if it consists wholly or in part of a diseased1 decomposed1 putrid1 or rotten animal or vegetable substance1 whether manufactured or not1 or in the case of milk1 if it is the produce of a diseased animal2 7#f47 ,if it is coloured1 coated1 polished1 or powdered1 whereby damage is concealed1 or if it is made to appear better or of greater value than it really is2 7#g47 ,if it contains any added or poisonous ingredient1 or any ingredient which may render it injurious to the health of a person consuming it4 ,sidenote3 ,provisions of ,act not to apply to labelled compounds or mixtures when not injurious to health4 ,sidenote3 ,no prosecution to be made relative to drugs1 if standard of same has been raised since the issue of the last edition of the ,pharmacopia until such change has been published4 #ahhd1 #bhi1 #e4 #d4 ,the provisions of this ,act shall not apply to mixtures or compounds recognised as ordinary articles of food or drinks1 provided that the same are not injurious to health1 and are distinctly labelled as mixtures or compounds4 ,and no prosecutions shall at any time be maintained under the said ,act concerning any drug the standard of strength or purity whereof has been raised since the issue of the last edition of the ,united ,states ,pharmacopia1 unless and until such change of standard has been published throughout the commonwealth4 ,sidenote3 ,state ,board shall make investigations and may appoint inspectors1 analysts and chemists4 #ahhb1 #bfc1 #e4 #e4 ,the ,state ,board of ,health1 ,lunacy1 and ,charity1 shall take cognisance of the interests of the public health relating to the sale of drugs and food and the adulteration of the same1 and shall make all necessary investigations and inquiries in reference thereto1 and for these purposes may appoint inspectors1 analysts1 and chemists1 who shall be subject to its supervision and removal4 ,sidenote3 ,the ,board shall make regulations as to collecting and examining of food and drugs1 and may expend ten thousand dollars in carrying out the provisions of this ,act4 #ahhb1 #bfc1 #e4 #ahhd1 #bhi1 #a4 ,three-fifths to be expended in relation to milk and its products4 #ahhd1 #bhi1 #a4 ,within thirty days after the passage of this ,act the said ,board shall adopt such measures as it may deem necessary to facilitate the enforcement hereof1 and shall prepare rules and regulations with regard to the proper methods of collecting and examining drugs and articles of food4 ,said ,board may expend annually an amount not exceeding ten thousand dollars for the purpose of carrying out the provisions of this ,act3 provided1 however1 that not less than three-fifths of the said amount shall be annually expended for the enforcement of the laws against the adulteration of milk and milk products4 ,sidenote3 ,samples to be furnished to officers or agents4 #ahhb1 #bfc1 #f4 #f4 ,every person offering or exposing for sale1 or delivering to a purchaser1 any drug or article of food included in the provisions of this ,act1 shall furnish to any analyst or other officer or agent appointed hereunder1 who shall apply to him for the purpose and shall tender him the value of the same1 a sample sufficient for the purpose of the analysis of any such drug or article of food which is in his possession4 ,sidenote3 ,obstruction and its penalty4 #ahhb1 #bfc1 #g4 #g4 ,whoever hinders1 obstructs1 or in any way interferes with any inspector1 analyst1 or other officer appointed hereunder1 in the performance of his duty1 and whoever violates any of the provisions of this ,act1 shall be punished by a fine not exceeding fifty dollars for the first offence1 and not exceeding one hundred dollars for each subsequent offence4 ,sidenote3 ,state ,board to report prosecutions and money expended4 #ahhc1 #bfc1 #b4 #ahhd1 #bhi1 #b4 #h4 ,the ,state ,board of ,health1 ,lunacy1 and ,charity shall report annually to the ,legislature the number of prosecutions made under said chapter1 and an itemised account of all money expended in carrying out the provisions thereof4 ,sidenote3 ,powers of inspectors4 #ahhd1 #bhi1 #c4 #i4 ,an inspector appointed under the provisions of said chapter two hundred and sixty-three of the ,acts of the year eighteen hundred and eighty-two shall have the same powers and authority conferred upon a city or town inspector by section two of chapter fifty-seven of the ,public ,statutes4 ,sidenote3 ,act of #ahhb does not affect chapter #eg of the ,public ,statutes4 #ahhd1 #bhi1 #d4 #aj4 ,nothing contained in chapter two hundred and sixty-three of the ,acts of the year eighteen hundred and eighty-two shall be in any way construed as repealing or amending anything contained in chapter fifty-seven of the ,public ,statutes4 ,sidenote3 ,samples to be sealed for benefit of defendant4 #ahhd1 #bhi1 #h4 #aa4 ,before commencing the analysis of any sample the person making the same shall reserve a portion which shall be sealed2 and in case of a complaint against any person the reserved portion of the sample alleged to be adulterated shall upon application be delivered to the defendant or his attorney4 ,sidenote3 ,selling corrupt or unwholesome provisions without notice4 ,public ,statutes1 chap4 #bjh1 #a4 #ab ,cush4 #dii4 #ab4 ,whoever knowingly sells any kind of diseased1 corrupted1 or unwholesome provisions1 whether for meat or drink1 without making the same fully known to the buyer1 shall be punished by imprisonment in the jail not exceeding six months1 or by fine not exceeding two hundred dollars4 ,sidenote3 ,adulterating food4 ,public ,statutes1 chap4 #bjh1 #c4 #ac4 ,whoever fraudulently adulterates1 for the purpose of sale1 bread or any other substance intended for food1 with any substance injurious to health1 or knowingly barters1 gives away1 sells1 or has in possession with intent to sell1 any substance intended for food1 which has been adulterated with any substance injurious to health1 shall be punished by imprisonment in the jail not exceeding one year1 or by fine not exceeding three hundred dollars2 and the articles so adulterated shall be forfeited1 and destroyed under the direction of the court4 ,sidenote3 ,adulterating liquor used for drink1 with ,indian cockle1 etc4 ,public ,statutes1 chap4 #bjh1 #d4 #ad4 ,whoever adulterates1 for the purpose of sale1 any liquor used or intended for drink1 with ,indian cockle1 vitriol1 grains of paradise1 opium1 alum1 capsicum1 copperas1 laurel-water1 logwood1 ,brazil wood1 cochineal1 sugar of lead1 or any other substance which is poisonous or injurious to health1 and whoever knowingly sells any such liquor so adulterated1 shall be punished by imprisonment in the ,state prison not exceeding three years2 and the articles so adulterated shall be forfeited4 ,sidenote3 ,adulteration of drugs or medicines4 ,public ,statutes1 chap4 #bjh1 #e4 #ae4 ,whoever fraudulently adulterates1 for the purpose of sale1 any drug or medicine1 or sells any fraudulently adulterated drug or medicine1 knowing the same to be adulterated1 shall be punished by imprisonment in the jail not exceeding one year1 or by fine not exceeding four hundred dollars2 and such adulterated drugs and medicines shall be forfeited1 and destroyed under the direction of the court4 ,sidenote3 ,persons selling certain poisons to keep record1 etc4 ,sidenote3 ,purchasers who give false name1 etc4 ,public ,statutes1 chap4 #bjh1 #f4 #af4 ,whoever sells arsenic1 strychnine1 corrosive sublimate1 or prussic acid1 without the written prescription of a physician1 shall keep a record of the date of such sale1 the name of the article1 the amount thereof sold1 and the name of the person or persons to whom delivered2 and for each neglect shall forfeit a sum not exceeding fifty dollars4 ,whoever purchases deadly poisons as aforesaid1 and gives a false or fictitious name to the vendor1 shall be punished by fine not exceeding fifty dollars4 ,,laws ,,relative ,,to ,,special ,,articles ,,of ,,food4 ,,of ,,the ,,inspection ,,and ,,sale ,,of ,,milk ,,and ,,milk ,,products4 ,sidenote3 ,appointment of inspectors of milk4 ,public ,statutes1 chap4 #eg1 #a4 #a4 ,the mayor and aldermen of cities shall1 and the selectmen of towns may1 annually appoint one or more persons to be inspectors of milk for their respective places1 who shall be sworn before entering upon the duties of their office4 ,each inspector shall publish a notice of his appointment for two weeks in a newspaper published in his city or town1 or if no newspaper is published therein1 he shall post up such notice in two or more public places in such city or town4 ,sidenote3 ,their duties and powers4 #ahhd1 #caj1 #c-aa ,allen1 #bfd4 #b4 ,such inspectors shall keep an office1 and shall record in books kept for the purpose the names and place of business of all persons engaged in the sale of milk within their city or town4 ,said inspectors may enter all places where milk is stored or kept for sale1 and all persons engaged in the sale of milk shall1 on the request in writing of an inspector1 deliver to the person having the request a sample or specimen sufficient for the purpose of analysis of the milk then in his possession from such can or receptacle as shall be designated by the inspector or the person bearing the request4 ,said inspector shall cause the sample or specimen of milk so delivered to be analysed or otherwise satisfactorily tested1 the results of which analysis or test they shall record and preserve as evidence4 ,the inspectors shall receive such compensation as the mayor and alderman or selectmen may determine4 ,sidenote3 ,persons selling milk from carriages to be licensed4 ,public ,statutes1 chap4 #eg1 #c4 #c4 ,in all cities1 and in all towns in which there is an inspector of milk1 every person who conveys milk in carriages or otherwise for the purpose of selling the same in such city or town shall annually1 on the first day of ,may1 or within thirty days thereafter1 be licensed by the inspector or inspectors of milk of such city or town to sell milk within the limits thereof1 and shall pay to such inspector or inspectors fifty cents each to the use of the city or town4 ,the inspector or inspectors shall pay over monthly to the treasurer of such city or town all sums collected by him or them4 ,licenses shall be issued only in the names of the owners of carriages or other vehicles1 and shall for the purposes of this chapter be conclusive evidence of ownership4 ,no license shall be sold1 assigned1 or transferred4 ,each license shall record the name1 residence1 place of business1 number of carriages or other vehicles used1 name and residence of every driver or other person engaged in carrying or selling said milk1 and the number of the license4 ,each licensee shall before engaging in the sale of milk1 cause his name1 the number of his license1 and his place of business1 to be legibly placed on each outer side of all carriages or vehicles used by him in the conveyance and sale of milk1 and he shall report to the inspector or inspectors any change of driver or other person employed by him which may occur during the term of his license4 ,whoever1 without being first licensed under the provisions of this section1 sells milk or exposes it for sale from carriages or other vehicles1 or has it in his custody or possession with intent so to sell1 and whoever violates any of the provisions of this section1 shall for a first offence be punished by fine of not less than thirty nor more than one hundred dollars2 for a second offence by fine of not less than fifty nor more than three hundred dollars2 and for a subsequent offence by fine of fifty dollars and by imprisonment in the house of correction for not less than thirty nor more than sixty days4 ,sidenote3 ,persons selling milk in stores1 etc41 to be registered4 ,public ,statutes1 chap4 #eg1 #d4 #a ,allen1 #eic4 #b ,allen1 #aeg4 #d4 ,every person before selling milk or offering it for sale in a store1 booth1 stand1 or market-place in a city or in a town in which an inspector or inspectors of milk are appointed1 shall register in the books of such inspector or inspectors1 and shall pay to him or them fifty cents to the use of such city or town2 and whoever neglects so to register shall be punished for each offence by fine not exceeding twenty dollars4 ,sidenote3 ,penalty for selling1 etc41 adulterated milk1 etc4 ,public ,statutes1 chap4 #eg1 #e4 #i ,allen1 #dii4 #aj ,allen1 #aii4 #aa ,allen1 #bfd4 #ajg ,mass41 #aid4 #e4 ,whoever by himself or by his servant or agent1 or as the servant or agent of any other person1 sells1 exchanges1 or delivers1 or has in his custody or possession with intent to sell or exchange1 or exposes or offers for sale or exchange1 adulterated milk1 or milk to which water or any foreign substance has been added1 or milk produced from cows fed on the refuse of distilleries or from sick or diseased cows1 shall for a first offence be punished by fine of not less than fifty nor more than two hundred dollars2 for a second offence by fine of not less than one hundred nor more than three hundred dollars1 or by imprisonment in the house of correction for not less than thirty nor more than sixty days2 and for a subsequent offence by fine of fifty dollars and by imprisonment in the house of correction for not less than sixty nor more than ninety days4 ,sidenote3 ,penalty for selling milk from which cream has been removed4 ,public ,statutes1 chap4 #eg1 #f4 #f4 ,whoever by himself or by his servant or as the servant or agent of any other person1 sells1 exchanges1 or delivers1 or has in his custody or possession with intent to sell or exchange1 or exposes or offers for sale as pure milk1 any milk from which the cream or a part thereof has been removed1 shall be punished by the penalties provided in the preceding section4 ,sidenote3 ,vessels containing milk from which cream has been removed to be marked 8skimmed milk40 ,public ,statutes1 chap4 #eg1 #g4 #g4 ,no dealer in milk1 and no servant or agent of such a dealer1 shall sell1 exchange1 or deliver1 or have in his custody or possession1 with intent to sell1 exchange1 or deliver1 milk from which the cream or any part thereof has been removed1 unless in a conspicuous place above the centre upon the outside of every vessel1 can1 or package from or in which such milk is sold1 the words 8skimmed milk0 are distinctly marked in letters not less than one inch in length4 ,whoever violates the provisions of this section shall be punished by the penalties provided by section #e4 ,sidenote3 ,penalty on inspectors1 etc41 for conniving1 etc4 ,public ,statutes1 chap4 #eg1 #h4 #ahhd1 #caj1 #e4 #h4 ,any inspector of milk1 and any servant or agent of an inspector who wilfully connives at or assists in a violation of the provisions of this chapter1 and whoever hinders1 obstructs1 or in any way interferes with any inspector of milk1 or any servant or agent of an inspector in the performance of his duty1 shall be punished by fine of not less than one hundred nor more than three hundred dollars1 or by imprisonment for not less than thirty nor more than sixty days4 ,sidenote3 ,what milk to be deemed adulterated4 ,public ,statutes1 chap4 #eg1 #i4 #i4 ,in all prosecutions under this chapter1 if the milk is shown upon analysis to contain more than eighty-seven per cent4 of watery fluid1 or to contain less than thirteen per cent4 of milk solids1 it shall be deemed for the purposes of this chapter to be adulterated4 ,sidenote3 ,inspectors to institute complaints4 ,public ,statutes1 chap4 #eg1 #aj4 #aj4 ,it shall be the duty of every inspector to institute a complaint for a violation of any of the provisions of this chapter on the information of any person who lays before him satisfactory evidence by which to sustain such complaint4 ,sidenote3 ,names1 etc41 of persons convicted to be published4 ,public ,statutes1 chap4 #eg1 #aa4 #aa4 ,each inspector shall cause the name and place of business of every person convicted of selling adulterated milk1 or of having the same in his possession with intent to sell1 to be published in two newspapers in the county in which the offence was committed4 ,sidenote3 ,milk cans to hold eight quarts when1 etc4 ,public ,statutes1 chap4 #eg1 #ab4 #ab4 ,when milk is sold by the can1 such can shall hold eight quarts1 and no more4 ,sidenote3 ,spurious butter sold in boxes1 tubs and firkins to be plainly marked as such4 #ahhd1 #caj1 #a4 ,sidenote3 ,retail packages to be marked on outside of wrapper4 #ac4 ,whoever1 by himself or his agents1 sells1 exposes for sale1 or has in his possession with intent to sell1 any article1 substance or compound1 made in imitation or semblance of butter1 or as a substitute for butter1 and not made exclusively and wholly of milk or cream1 or containing any fats1 oils or grease not produced from milk or cream1 shall have the words 8imitation butter10 or 8oleomargarine10 stamped1 labelled or marked1 in printed letters of plain ,roman type1 not less than one inch in length1 so that said word cannot be easily defaced1 upon the top and side of every tub1 firkin1 box or package containing any of said article1 substance1 or compound4 ,and in cases of retail sales of any of said article1 substance or compound1 not in the original packages1 the seller shall1 by himself or his agents1 attach to each package so sold1 and shall deliver therewith to the purchaser1 a label or wrapper bearing in a conspicuous place upon the outside of the package the words 8imitation butter0 or 8oleomargarine0 in printed letters of plain ,roman type1 not less than one half inch in length4 ,sidenote3 ,spurious cheese to be plainly marked as such4 ,public ,statutes1 chap4 #ef1 #ah4 ,sidenote3 ,wrappers to be marked4 #ad4 ,whoever1 by himself or his agents1 sells1 exposes for sale1 or has in his possession with intent to sell1 any article1 substance1 or compound1 made in imitation or semblance of cheese1 or as a substitute for cheese1 and not made exclusively and wholly of milk or cream1 or containing any fats1 oils or grease not produced from milk or cream1 shall have the words 8imitation cheese0 stamped1 labelled1 or marked in printed letters of plain ,roman type not less than one inch in length1 so that said words cannot be easily defaced1 upon the side of every cheese cloth or band around the same1 and upon the top and side of every tub1 firkin1 box1 or package containing any of said article1 substance or compound4 ,and in case of retail sales of any of said article1 substance or compound not in the original packages1 the seller shall1 by himself or his agents1 attach to each package so sold at retail1 and shall deliver therewith to the purchaser a label or wrapper bearing in a conspicuous place upon the outside of the package the words 8imitation cheese10 in printed letters of plain ,roman type not less than one half inch in length4 ,sidenote3 ,penalty for fraudulent sales4 ,public ,statutes1 chap4 #ef1 #ai4 #ae4 ,whoever sells1 exposes for sale1 or has in his possession with intent to sell1 any article1 substance1 or compound made in imitation or semblance of butter1 or as a substitute for butter1 except as provided in section one2 whoever sells1 exposes for sale1 or has in his possession with intent to sell1 any article1 substance1 or compound made in imitation or semblance of cheese1 or as a substitute for cheese1 except as provided in section two1 and whoever shall deface1 erase1 cancel1 or remove any mark1 stamp1 brand1 label1 or wrapper provided for by this ,act1 or change the contents of any box1 tub1 article1 and package marked1 stamped1 or labelled as aforesaid1 with intent to deceive as to the contents of said box1 tub1 article1 or package1 shall for every such offence forfeit and pay a fine of one hundred dollars1 and for a second and each subsequent offence a fine of two hundred dollars1 to be recovered with costs in any court of this commonwealth of competent jurisdiction2 and any fine paid shall go to the city or town where the offence was committed4 ,sidenote3 ,complaints for violations to be instituted by inspectors of milk4 #ahhd1 #caj1 #b4 #af4 ,inspectors of milk shall institute complaints for violations of the provisions of the three preceding sections when they have reasonable cause to believe that such provisions have been violated1 and on the information of any person who lays before them satisfactory evidence by which to sustain such complaint4 ,said inspectors may enter all places where butter or cheese is stored or kept for sale1 and said inspectors shall also take specimens of suspected butter and cheese and cause them to be analysed or otherwise satisfactorily tested1 the result of which analysis or test they shall record and preserve as evidence2 and a certificate of such result1 sworn to by the analyser1 shall be admitted in evidence in all prosecutions under this and the three preceding sections4 ,the expense of such analysis or test1 not exceeding twenty dollars in any one case1 may be included in the costs of such prosecutions4 ,whoever hinders1 obstructs1 or in any way interferes with any inspector1 or any agent of an inspector1 in the performance of his duty1 shall be punished by a fine of fifty dollars for the first offence1 and of one hundred dollars for each subsequent offence4 ,sidenote3 ,terms 8butter0 and 8cheese0 defined4 ,public ,statutes1 chap4 #ef1 #ba4 #ag4 ,for the purposes of the four preceding sections the terms 8butter0 and 8cheese0 shall mean the products which are usually known by these names1 and are manufactured exclusively from milk or cream1 with salt and rennet1 and with or without colouring matter4 ,sidenote3 ,portion of sample to be reserved for defendant4 #ahhd1 #caj1 #d4 #ah4 ,before commencing the analysis of any sample the person making the same shall reserve a portion which shall be sealed2 and in case of a complaint against any person the reserved portion of the sample alleged to be adulterated shall upon application be delivered to the defendant or his attorney4 ,,of ,,the ,,sale ,,of ,,chocolate4 ,sidenote3 ,chocolate1 how to be stamped4 ,public ,statutes1 chap4 #fj1 #h4 #bh4 ,no manufacturer of chocolate shall make any cake of chocolate except in pans in which are stamped the first letter of his ,christian name1 the whole of his surname1 the name of the town where he resides1 and the quality of the chocolate in figures1 ,no4 #a1 ,no4 #b1 ,no4 #c1 as the case may be1 and the letters ,,mass4 ,sidenote3 ,ingredients of4 ,sidenote3 ,boxes1 how branded4 ,public ,statutes1 chap4 #fj1 #i4 #bi4 ,number one shall be made of cocoa of the first quality1 and number two of cocoa of the second quality1 and both shall be free from adulteration2 number three may be made of the inferior kinds and qualities of cocoa4 ,each box containing chocolate shall be branded on the end thereof with the word chocolate1 the name of the manufacturer1 the name of the town where it was manufactured1 and the quality1 as described and directed in the preceding section for the pans4 ,sidenote3 ,boxes1 when may be seized1 etc4 ,public ,statutes1 chap4 #fj1 #aj4 #cj4 ,if chocolate manufactured in this commonwealth is offered for sale or found within the same1 not being of one of the qualities described in the two preceding sections and marked as therein directed1 the same may be seized and libelled4 ,,of ,,the ,,adulteration ,,of ,,vinegar4 ,sidenote3 ,sale of adulterated vinegar4 ,penalty4 ,public ,statutes1 chap4 #fj1 #fi4 #ahhc1 #beg1 #a4 #ca4 ,every person who manufactures for sale or offers or exposes for sale as cider vinegar1 any vinegar not the legitimate product of pure apple juice1 known as apple cider or vinegar1 not made exclusively of said apple cider or vinegar1 into which any foreign substances1 ingredients1 drugs or acids have been introduced1 as may appear by proper tests1 shall for each such offence be punished by fine of not less than fifty nor more than one hundred dollars4 ,sidenote3 ,sale of vinegar containing ingredients injurious to ,health4 ,penalty ,statutes ,public ,statutes1 chap4 #fj1 #gj4 #cb4 ,every person who manufactures for sale1 or offers or exposes for sale1 any vinegar found upon proper tests to contain any preparation of lead1 copper1 sulphuric acid1 or other ingredients injurious to health1 shall for each such offence be punished by fine of not less than one hundred dollars4 ,sidenote3 ,appointment of inspectors4 ,public ,statutes1 chap4 #fj1 #ga4 #cc4 ,the mayor and aldermen of cities shall1 and the selectmen of towns may1 annually appoint one or more persons to be inspectors of vinegar for their respective places1 who shall be sworn before entering upon their duties4 ,sidenote3 ,compensation of inspectors4 #ahhc1 chap4 #beg1 #b4 #cd4 ,any city or town in which an inspector shall be appointed under the preceding section1 may provide compensation for such inspector from the time of such appointment1 and in default of such provision shall be liable in an action at law for reasonable compensation for services performed under such appointment4 7,chap4 #cjg1 ,acts of #ahhd47 ,,an ,,act to prevent the adulteration of vinegar4 ,be it enacted c41 as follows3-- ,sidenote3 ,sale of adulterated vinegar4 ,,section #a4 ,no person shall by himself1 his servant or agent or as the servant or agent of any other person1 sell1 exchange1 deliver or have in his custody or possession with intent to sell or exchange1 or expose or offer for sale or exchange any adulterated vinegar1 or label1 brand or sell as cider vinegar1 or as apple vinegar1 any vinegar not the legitimate product of pure apple juice1 or not made exclusively from apple cider4 ,sidenote3 ,standard of vinegar prescribed4 #b4 ,all vinegar shall have an acidity equivalent to the presence of not less than five per cent4 by weight of absolute acetic acid1 and in the case of cider vinegar shall contain in addition not less than one and one-half per cent4 by weight of cider vinegar solids upon full evaporation over boiling water1 and if any vinegar contains less than the above amount of acidity1 or if any cider vinegar contains less than the above amount of cider vinegar solids1 such vinegar shall be deemed to be adulterated within the meaning of this ,act4 ,sidenote3 ,milk inspectors to enforce ,act4 #c4 ,it shall be the duty of the inspectors of milk who may be appointed by any city or town to enforce the provisions of this ,act4 ,sidenote3 ,penalty for violation4 #d4 ,whoever violates any of the provisions of this ,act shall be punished by fine not exceeding one hundred dollars4 #e4 ,all ,acts or parts of ,acts inconsistent with this ,act are hereby repealed4 ,approved ,june #b1 #ahhd4 ,the method of testing vinegar1 used by ,dr4 ,b4 ,f4 ,davenport1 late ,vinegar ,inspector of ,boston1 is as follows3-- ,the following detailed practical method of determining whether a sample of 8cider vinegar or apple vinegar0 conforms to the requirements of the ,statute of ,april #ahhe1 relating thereto1 which requires that it should be not only the legitimate and exclusive product of pure apple juice or cider1 but also that it should not fall below the quality of possessing an acidity equivalent to the presence of not less than #d per cent4 by weight of absolute--that is1 monohydrated--acetic acid1 and should yield upon full evaporation at the temperature of boiling water not less than #b per cent4 by weight of cider vinegar solids1 may prove of interest to those dealing in the article4 ,as the limits set by the ,statute are in per cents4 by weight1 the portion of vinegar taken for the tests should1 for perfect accuracy1 be also taken by weight--that is1 the quantities of #f and of #aj grammes are to be taken for the tests of strength and of residue2 but as taking it by measure1 if of about the ordinary atmospheric temperature of #fj to #gj degrees ,f4 will make the apparent percentage at most only #a to #b per cent4 of itself greater than the true--that is1 will make a true #e per cent4 vinegar appear to be1 say1 from #eje to #eaj per cent4--measuring proves in practice to be accurate enough for all common commercial purposes1 and therefore the quantities of #f and of #aj cubic centimetres by measure may be taken in place of as many grammes4 ,all the measuring apparatus necessary for making the legal tests is one of the measuring tubes called burettes4 ,it is most convenient to have this of a size to contain #be to #ej c4c4--that is1 cubic centimetres--and have these divided into tenths4 ,the best form of burette is the ,mohr's1 which is closed by a glass stop-cock4 ,besides this1 only a dropping-tube1 called a pipette1 graduated to deliver #f and #aj c4c41 will be needed4 ,these tubes are to be obtained of any philosophical or chemical apparatus dealer1 being articles generally kept in stock by them for common use1 like yard-sticks4 ,the only two chemicals needed in determining the strength of a vinegar are such as can be obtained of any competent apothecary in any city of the ,state4 ,they are simply a small vial of a #a per cent4 solution of ,phenol-phthalein in diluted alcohol1 and a sufficient quantity of a solution of caustic soda1 prepared as directed for 8,volumetric ,solution of ,soda0 upon page #cii of the last #8,u4 ,s4 ,pharmacopia1' a book which is in the hands of every competent apothecary1 as it contains the formul according to which he is required by the law of the ,state to prepare all such medicinal preparations as are mentioned therein4 ,having these1 the procedure for making the test will be as follows3--,fill the pipette by suction1 and then quickly close the top of it with the forefinger4 ,raise the tube out of the sample of vinegar1 and let it empty out by drops exactly down to the top graduation-mark1 this bearing the mark of #j c4c4 ,then holding it over a white mug or cup1 let it run out exactly down to the #f c4c4 mark4 ,dilute the #f c4c4 of vinegar thus measured out into the mug with sufficient clean water to make it look about white1 and then add to it about three drops of the ,phenol-phthalein solution4 ,then having prepared the burette by filling it up to the top1 zero1 or any other noted mark of the graduation1 with the volumetric solution of soda1 let the soda solution run out cautiously into the diluted vinegar1 which should be constantly stirred about4 ,as soon as the vinegar in the mug begins to darken1 the soda should then only be allowed to run into it by drops4 ,this dropping is thus continued until at last a final drop of soda turns the vinegar suddenly to a permanent pink or cherry colour1 which will not disappear upon further stirring4 ,by now reading off from the graduations of the burette the number of full c4c4 divisions and of tenths which have been emptied out to bring about this change of colour in the vinegar is known the per cents4 and tenths of acidity equivalent to true acetic acid contained in the vinegar being examined4 ,this1 if it is a pure cider vinegar1 and well made1 will be upon the average about #f per cent41 but never under #e per cent4 ,if1 in like manner1 #aj c4c4 of the vinegar is exactly measured off by the pipette into a small light porcelain dish1 and then evaporated fully to dryness over boiling water1 the number of grammes weight gained by the dish1 when multiplied by ten1 gives the percentage of solid residue contained in the vinegar4 ,there are certain characteristics peculiar to the residue of a pure cider vinegar1 the principal of which are the following3--,it will be about #c per cent4 in weight1 and never less than #b per cent4 ,it is always soft1 viscid1 of apple flavour1 somewhat acid and astringent in taste4 ,a drop of it taken up in a clean loop of platinum or of iron wire1 and ignited in a colourless ,bunsen gas-lamp flame1 imparts to it the pale lilac colour of a pure potash salt1 without any yellow1 due to sodium1 being visible4 ,the ignited residue left in the loop of wire will be a fusible bead of quite a good size1 and it will have a strong alkaline reaction upon moistened test-paper1 effervescing briskly when immersed in an acid4 ,the presence in a vinegar of the slightest trace of any free mineral acid will prevent the ignited residue having any alkaline reaction1 or effervescing with acids4 ,the presence of any practical amount of commercial acetic acid added to 8tone up0 the strength of the vinegar will cause the igniting residue to impart another colour to the ,bunsen flame1 and the residue itself will have a smoky pyroligneous taste or odour4 ,any corn glucose used in the vinegar will cause its residue when ignited to emit the characteristic odour of burning corn1 and1 as the last spark glows through the carbonised mass1 to usually emit the familiar garlic odour of arsenic1 for the common oil of vitriol usually used in the production of glucose is now mostly derived from pyrites1 which almost always contain arsenic4 ,a glucose vinegar which has been made without vaporising the alcohol after the fermentation of the glucose will also have a strong reducing action upon a copper salt in an alkaline solution1 and also will give a heavy precipitation of lime with ammonium oxalate4 ,a true malt vinegar always contains phosphates1 and a wine vinegar cream of tartar4 ,the presence of any acrid vegetable substance in a vinegar is known by the residue having a pungent taste1 especially if before the evaporation the vinegar has been exactly neutralised with soda4 ,in a pure apple cider vinegar hydrogen sulphide gas will not cause any discoloration1 nor will the addition of a solution of either barium nitrate1 silver nitrate1 or ammonium oxalate cause anything more than the very slightest perceptible turbidity4 ,but the addition of some solution of lead acetate--that is1 of sugar of lead--will cause an immediate voluminous and flocculent precipitation1 which will all settle out in about ten minutes1 leaving a clear fluid above4 ,in most of the so-called 8apple vinegars10 made with second pressings of the fermenting pumice1 the addition of some of this lead solution will cause but a slight turbidity1 without any precipitate settling out for several hours1 and even then the precipitate will not be of the same appearance as in apple cider vinegar4 ,sophistications of cider vinegar that will not be detected by some one or more of the above given tests are not likely to be met with1 for the simple reason that they are not profitable4 ,to translate percentages of acid strength into the old commercial terms of grains of soda bicarbonate per troy ounce1 the per cent4 may be multiplied by #fgb1 or1 vice vers1 divide the grains by the same factor4 ,to reduce it into grains of potash bicarbonate #h would be the factor to be used in like manner4 ,the general ,adulteration of ,food ,law of the ,state of ,new ,jersey is the same as that of ,new ,york4 ,the following is a copy of a special ,act in relation to the sale of adulterated milk3-- ,,an ,,act to prevent the adulteration of milk and to regulate the sale of milk4 ,sidenote3 ,persons selling or offering for sale skimmed milk1 to solder a label or tag upon can or package4 ,sidenote3 ,penalty for violating this section4 #a4 ,be it enacted by the ,senate and ,general ,assembly of the ,state of ,new ,jersey1 that every person who shall sell1 or who shall offer or expose for sale1 or who shall transport or carry1 or who shall have in possession with intent to sell1 or offer for sale1 any milk from which the cream1 or any part thereof has been removed1 shall distinctly1 durably and permanently solder a label1 tag or mark of metal in a conspicuous place upon the outside and not more than six inches from the top of every can1 vessel or package containing such milk1 and said metal label1 tag or mark shall have the words 8skimmed milk0 stamped1 engraved or indented thereon in letters not less than one inch in height1 and such milk shall only be sold or shipped in or retailed out of a can1 vessel or package so marked1 and every person who shall violate the provisions of this section shall be deemed guilty of a misdemeanour1 and on conviction thereof shall be subject to the penalties prescribed in section eight of this ,act4 ,sidenote3 ,penalty for selling or offering for sale impure or adulterated milk4 #b4 ,and be it enacted1 that every person who shall sell1 or who shall offer for sale1 or who shall transport or carry1 for the purposes of sale1 or who shall have in possession with intent to sell or offer for sale1 any impure1 adulterated or unwholesome milk1 shall be deemed guilty of a misdemeanour1 and on conviction thereof shall be subject to the penalties prescribed in section eight of this ,act4 ,sidenote3 ,penalty for adulterating milk and keeping cows in an unhealthy condition1 etc4 #c4 ,and be it enacted1 that every person who shall adulterate milk or who shall keep cows for the production of milk1 in a crowded or unhealthful condition1 or feed the same on food that produces impure1 diseased or unwholesome milk1 shall be deemed guilty of a misdemeanour1 and on conviction thereof1 shall be subject to the penalties prescribed in section eight of this ,act4 ,sidenote3 ,addition of water or other substance declared an adulteration4 #d4 ,and be it enacted1 that the addition of water or any substance or thing is hereby declared an adulteration2 and milk that is obtained from animals that are fed on distillery waste1 usually called 8swill10 or upon any substance in a state of putrefaction or rottenness1 or upon any substance of an unhealthful nature1 is hereby declared to be impure and unwholesome1 and any person offending as aforesaid shall be deemed guilty of a misdemeanour1 and on conviction thereof shall be subject to the penalties prescribed in section eight of this ,act4 ,sidenote3 ,penalty for feeding cows on unwholesome substances4 #e4 ,and be it enacted1 that every person who shall feed cows on distillery waste1 usually called 8swill10 or upon any substance in a state of putrefaction1 or rottenness or upon any substance of an unwholesome nature1 shall be deemed guilty of a misdemeanour1 and on conviction thereof shall be subject to the penalties prescribed in section eight of this ,act4 ,sidenote3 ,penalty for selling or offering for sale milk exposed to certain diseases4 #f4 ,and be it enacted1 that every person who shall sell1 or who shall offer for sale any milk that has been exposed to1 or contaminated by the emanations1 discharge or exhalations from persons sick with scarlet fever1 measles1 diphtheria1 small pox1 typhoid fever1 or any contagious disease by which the health or life of any person may be endangered or compromised1 shall be guilty of a misdemeanour1 and on conviction thereof shall be subject to the penalties prescribed in section eight of this ,act4 ,sidenote3 ,when milk is deemed to be adulterated4 #g4 ,and be it enacted1 that in all prosecutions under this ,act1 if the milk shall be shown1 upon analysis1 to contain more than eighty-seven per centum of watery fluids1 or to contain less than thirteen per centum of milk solids1 it shall be deemed1 for the purposes of this ,act1 to be adulterated4 ,sidenote3 ,penalty for violating the provisions of this ,act4 #h4 ,and be it enacted1 that every person who shall violate any of the provisions of this ,act shall be deemed guilty of a misdemeanour1 and1 upon conviction thereof1 shall be punished by a fine of not less than fifty dollars1 nor more than two hundred dollars1 or imprisonment in the county jail for not less than thirty days1 nor more than ninety days1 or both1 at the discretion of the court1 and if the fine is not immediately paid1 shall be imprisoned for not less than thirty days1 or until said fine shall be paid1 and for a second offence by a fine of not less than one hundred dollars1 nor more than three hundred dollars1 or by imprisonment in the county jail for not less than sixty days1 nor more than ninety days1 or both1 at the discretion of the court1 and for any subsequent offence by a fine of fifty dollars and imprisonment in the county jail not less than sixty nor more than ninety days2 and on trial for such misdemeanour or penalty1 the sale1 or offer for sale1 or exposure for sale1 of milk or articles contrary to the provisions of this ,act1 shall be presumptive evidence of knowledge by the accused of the character of the milk or article so sold1 or offered1 or exposed for sale1 and that the can1 vessel or package was not marked as required by this ,act4 ,sidenote3 ,penalties--how recovered4 #i4 ,and be it enacted1 that all penalties imposed under the provisions of this ,act may be sued for in any court having competent jurisdiction1 one-half the fine to go to the person making the complaint1 and the other half to be paid to the county collector for the benefit of the county2 any court of competent jurisdiction in this state shall have jurisdiction to try and dispose of all and any of the offences arising in the same county against the provisions of this ,act1 and every justice of the peace shall have jurisdiction within his county of actions to recover any penalty hereby given or created4 ,sidenote3 ,state ,board of ,health empowered to appoint an inspector of milk4 ,sidenote3 ,compensation and expenses--how paid4 ,sidenote3 ,duties of inspector4 ,sidenote3 ,inspector to advertise name and place of business of persons convicted of violating this ,act4 ,sidenote3 ,proviso4 #aj4 ,and be it enacted1 that the ,state ,board of ,health is hereby empowered and directed to appoint1 each year1 a competent person1 who shall act as ,state inspector of milk1 at a salary of eight hundred dollars per annum1 payable by the treasurer of this ,state1 by warrant of the comptroller1 in quarterly payments1 for the purposes of this ,act1 and in addition thereto1 said inspector shall be paid his actual travelling expenses while in the performance of his duties1 and actual expenses of suits brought by him under this ,act1 payable by the treasurer of this ,state by warrant of the comptroller2 said inspector shall act until removed by said board1 or until his successor is appointed1 and shall make such reports to said board1 at such time as it may direct2 said inspector1 having reason to believe the provisions of this ,act are being violated1 shall have power to open any can1 vessel1 or package containing milk and not marked as directed by the first section of this ,act1 whether sealed1 locked or otherwise1 or whether in transit or otherwise2 and if1 upon inspection1 he shall find such can1 vessel or package to contain any milk which has been adulterated1 or from which the cream1 or any part thereof1 has been removed1 or which is sold1 offered or exposed for sale1 or held in possession with intent to sell or offer for sale1 in violation of any section of this ,act1 said inspector is empowered to condemn the same and pour the contents of such can1 vessel or package upon the ground1 and bring suit against the person or party so violating the law1 and the penalty1 when so collected by such suit1 shall be paid into the treasury of this ,state1 and said inspector is directed to cause the name and place of business of all persons convicted of violating any section of this ,act to be published once in two newspapers in the county in which the offence is committed2 and said inspector is empowered to appoint one or more deputies1 who shall have power to inspect milk1 as provided by this ,act1 and who shall be empowered to act as complainant1 as provided by section nine of this ,act2 provided1 that no expense be incurred to the ,state by action or appointment in lieu thereof of said deputies4 ,sidenote3 ,inspector to be a public analyst4 #aa4 ,and be it enacted1 that said ,state inspector of milk shall also be a public analyst1 and shall make analyses and investigations of food1 drugs1 and other substances1 as he may be directed so to do by the ,state ,board of ,health4 ,sidenote3 ,certain ,acts repealed4 #ab4 ,and be it enacted1 that an ,act entitled 8,an ,act to prevent the adulteration of milk1 and to prevent traffic in impure and unwholesome milk10 approved ,april seventh1 one thousand eight hundred and seventy-five1 and an ,act1 entitled 8,an ,act to regulate the sale of milk10 approved ,april fifth1 one thousand eight hundred and seventy-eight1 and an ,act entitled 8,a supplement to an ,act to regulate the sale of milk1 approved ,april fifth1 one thousand eight hundred and seventy-eight10 approved ,march twelfth1 one thousand eight hundred and eighty1 are hereby repealed4 #ac4 ,and be it enacted1 that this ,act shall take place immediately4 ,approved ,march #bb1 #ahha4 ,the ,new ,jersey ,state ,board of ,health has adopted the following rules for the government of its inspectors and analysts3-- ,,duties ,,of ,,inspectors4 #a4 ,the inspector is to buy samples of food or drugs1 and to seal each sample in the presence of a witness4 #b4 ,the inspector must affix to each sample a label bearing a number1 his initials1 and the date of purchase4 #c4 ,under no circumstance is the inspector to inform the analyst as to the source of the sample before the analysis shall have been completed and formally reported to the ,president or ,secretary of the ,state ,board of ,health4 #d4 ,inspectors are to keep a record of each sample as follows3-- 7#a7 ,number of sample4 7#b7 ,date and time of purchase4 7#c7 ,name of witness to sealing4 7#d7 ,name and address of seller4 7#e7 ,name and address of producer1 manufacturer or wholesaler1 when known1 with marks on original package4 7#f7 ,name of analyst and date of sending4 7#g7 ,how sent to analyst4 #e4 ,if the seller desires a portion of the sample1 the inspector is to deliver it under seal4 ,the duplicate sample left with seller should have a label containing the same marks as are affixed to the portion taken by the inspector4 #f4 ,the inspector is to deliver the sample to the analyst1 taking his receipt for the same1 or he may send it by registered mail1 express or special messenger4 ,,duties ,,of ,,the ,,analysts4 #a4 ,the analyst is to analyse the samples immediately upon receipt thereof4 #b4 ,samples1 with the exception of milk and similar perishable articles1 are to be divided by the analyst and a portion sealed up1 and a copy of the original label affixed4 ,these duplicates are to be sent to the ,secretary of the ,state ,board of ,health at the end of each month1 and to be retained by him until demanded for another analysis1 as provided for in section #c of these ,rules4 #c4 ,should the result obtained by any analyst be disputed in any case1 an appeal may be made to the ,state ,board of ,health1 through its secretary1 by the defendant or person selling the sample1 or his attorney1 and said secretary shall then require another member of the ,committee of ,public ,analysts to repeat the analysis1 using the duplicate sample for such purpose4 ,but when an appeal shall be made1 a sum of money sufficient to cover the expenses of the second analysis shall be deposited with the ,president of the ,state ,board of ,health1 which sum shall be paid over to the analyst designated by the ,president and ,secretary of the ,board to perform the second analysis1 in case the analysis shall be found to agree with the first in all essential particulars4 #d4 ,in the case of all articles having a standard of purity fixed by any of the laws of the ,state1 the certificate of the analyst should show the relation of the article in question to that standard4 #e4 ,where standards of strength1 purity or quality are not fixed by law1 the ,committee of ,analysts shall present to the ,state ,board of ,health such standard as in their judgment should be fixed4 #f4 ,each analyst should keep a record book1 in which should be entered notes1 as follows3-- 7#a7 ,from whom the sample is received4 7#b7 ,date1 time and manner in which the sample was received4 7#c7 ,marks on package1 sealed or not4 7#d7 ,results of analysis in detail4 ,this record should be produced at each meeting of the committee4 #g4 ,at the completion of the analysis a certificate in the form given below should be forwarded to the person from whom the sample was received1 and a duplicate copy sent to the ,state ,board of ,health4 ,,certificate4 ,to whom it may concern4 ,i1 ------1 a member of the ,committee of ,public ,analysts1 appointed by the ,state ,board of ,health of ,new ,jersey under the provisions of an ,act entitled 8,an ,act to prevent the adulteration of food and drugs10 approved ,march #beth1 #ahha1 do hereby certify that ,i received from ------1 on the day ------ of ------1 #ahh--1 a sample of ------1 sealed as require by the rules of said ,board1 and bearing the following marks1 to wit3 ------ ,i carefully mixed said samples and have analysed the same1 and hereby certify and declare the results of my analysis to be as follows3------ ------,signature4 ,,exceptions4 ,the following exceptions are adopted3-- ,mustard4--,compounds of mustard1 with rice flour1 starch1 or flour1 may be sold if each package is marked 8,compound ,mustard10 and if not more than #be per cent4 of such substance is added to the mustard4 ,coffee4--,compounds of coffee with chicory1 rye1 wheat1 or other cereals1 may be sold if the package is marked 8,a ,mixture10 and if the label states the per cent4 of coffee contained in said mixture4 ,oleomargarine and other imitation dairy products may be sold if each package is marked with the name of the substance1 and in all respects fulfils the terms of the special law as to these4 ,syrups4--,when mixed with glucose1 syrup may be sold if the package is marked 8,a ,mixture40 ,the following is a summary of the laws of various ,states and ,territories relative to ,oleomargarine3#adh-- ,,states4 ,california4 8,an ,act to prevent the sale of oleomargarine1 under the name and pretence that the said commodity is butter40 ,this law is restrictive1 requires the word 8oleomargarine0 to be branded on the package4 ,the penalty is from fifty dollars to two hundred dollars1 or imprisonment from fifty to two hundred days1 or both4 8,an ,act to prevent fraud and deception in the sale of butter and cheese40 ,this law is restrictive1 requiring the article to be manufactured and sold under its appropriate name4 ,penalty is from ten dollars to five hundred dollars or imprisonment from ten to ninety days1 or both4 ,approved1 ,march #b1 #ahha4 8,an ,act to prevent the sale or disposition as butter of the substance known as #8oleomargarine1' or #8oleomargarine butter1' and when #8oleomargarine' or #8oleomargarine butter' is sold or disposed of requiring notice thereof to be given40 ,this law is restrictive1 requiring branding1 also requiring hotel-keepers1 etc41 to keep posted up in their places of business in three places1 the words 8oleomargarine sold here40 ,penalty from five dollars to five hundred dollars1 or imprisonment for not more than three months1 or both such fine and imprisonment4 ,approved1 ,march #a1 #ahhc4 8,an ,act to protect and encourage the production and sale of pure and wholesome milk1 and to prohibit and punish the production and sale of unwholesome or adulterated milk40 ,this law makes it a misdemeanour to sell or expose for sale adulterated or unwholesome milk1 or to keep cows for producing the same in an unhealthy condition1 or feeding them on feed that will produce impure milk1 etc4 ,penalty is one hundred dollars for the first offence1 and double that amount for each subsequent offence4 ,approved1 ,march #ab1 #ahgj4 ,colorado4 8,an ,act to encourage the sale of milk1 and to provide penalties for the adulteration thereof40 ,this law makes it a misdemeanour to sell adulterated milk or milk from which the cream has been taken1 or for withholding the strippings without the purchasers being aware of the fact4 ,penalty is from twenty-five dollars to one hundred dollars1 or imprisonment for six months1 or by both such fine and imprisonment4 ,in force1 ,may #bj1 #ahha4 8,an ,act to regulate the manufacture and sale of oleomargarine1 butterine1 suine or other substances made in imitation of1 or having the semblance of butter1 and to provide penalties for the violation of the provisions hereof40 ,this law requires that a license shall be necessary to manufacture1 import1 or sell oleomargarine or kindred products within the ,state4 ,license to manufacture or import not less than one thousand2 license to sell not less than five hundred4 ,penalty from fifty dollars to five hundred dollars1 or imprisonment not to exceed one year or both4 ,approved1 ,april #f1 #ahhe4 ,connecticut4 8,an ,act concerning the sale of oleomargarine and other articles40 ,this law requires that the article shall be properly branded1 and that the seller shall keep a sign posted up in his place of business that such commodity is sold there4 ,penalty seven dollars1 or imprisonment from ten to thirty days or both4 ,approved1 ,april #d1 #ahhc4 ,delaware4 8,an ,act to regulate the manufacture and sale of oleomargarine40 ,this law is restrictive in its nature4 ,penalty fifty dollars1 commitment until the fine is paid4 ,approved1 ,february #aj1 #ahgi4 8,an ,act to amend chapter #aed1 volume #af1 ,laws of ,delaware40 ,this amendment has reference to the fact that the substance manufactured is 8artificial butter40 ,passed1 ,march #ba1 #ahhc4 ,florida4 ,chapter #hj1 sections #cd-ce1 ,mc,clellans' ,digest1 #ahha4 ,section #cd makes it a misdemeanour to sell spurious preparations as butter2 section #ce has reference to hotels and boarding-houses4 ,penalty1 not to exceed one hundred1 or imprisonment not to exceed thirty days1 or both4 ,illinois4 8,an ,act to prevent and punish the adulteration of articles of food1 drink and medicine1 and the sale thereof when adulterated40 ,section #c of this law has reference to colouring matter in food1 drink or medicine4 ,section #d of this law has reference to mixing oleomargarine with butter1 cheese1 etc41 requiring the seller to inform the buyer of the fact and the proportion of the mixture4 ,penalty1 first offence1 twenty-five dollars to two hundred dollars2 second offence1 one hundred dollars to two hundred dollars1 or imprisonment from one to six months or both2 third offence1 from five hundred dollars to two thousand dollars and imprisonment not less than one year nor more than five years4 ,approved1 ,june #a1 #ahha4 8,an ,act to require operators of butter and cheese factories on the co-operative plan to give bonds1 and to prescribe penalties for the violation thereof40 ,this law requires the filing of a bond in the penal sum of six thousand dollars that certain reports will be made on the first of each month and a copy filed with the town clerk1 etc4 ,penalty1 from two hundred dollars to five hundred dollars1 or imprisonment from thirty days to six months1 or both4 ,approved1 ,june #ah1 #ahhc4 ,indiana4 ,section #bjga1 ,revised ,statutes4 8,selling unwholesome milk40 ,this section provides against the sale of unwholesome milk1 whether from adulteration or from the feed given the cows2 also against the use of poisonous or deleterious material in the manufacture of butter and cheese4 ,penalty1 from fifty dollars to five hundred dollars4 8,an ,act to prevent the sale of impure butter1 and the keeping on any table at any hotel or boarding-house of impure butter1 providing penalties declaring an emergency40 ,this law requires the branding with the word 8oleomargarine40 ,penalty from ten dollars to fifty dollars4 ,approved1 ,march #c1 #ahhc4 ,iowa4 ,section #djdb1 ,code4 ,this section provides against the adulteration of milk in any way4 ,penalty1 twenty-five dollars to one hundred dollars1 and makes the offender liable in double that amount to the party injured4 8,an ,act to protect the dairy interests and for the punishment of fraud connected therewith40 ,this law requires that 8oleo0 and kindred products shall be branded with the word 8oleomargarine40 ,penalty1 from twenty dollars to one hundred dollars or imprisonment from ten to ninety days4 8,an ,act to prevent and punish the adulteration of articles of food1 drink1 and medicine1 and the sale thereof when adulterated40 ,this law provides that skimmed milk cheese shall be so branded1 and when oleomargarine is mixed with any other substance for sale it shall be distinctly branded with the true and appropriate name4 ,penalty1 first offence1 from ten dollars to fifty dollars2 second1 from twenty-five dollars to one hundred dollars1 or confined in the county jail not more than thirty days2 third1 from five hundred dollars to one thousand dollars and imprisonment not less than one year nor more than five years4 ,maryland4 8,an ,act to repeal the ,act of #ahhc1 chapter #dic1 entitled #8,an ,act for the protection of dairymen1 and to prevent deception in the sale of butter and cheese1 and to re-enact new sections in lieu thereof4'0 ,this law requires that substances made in semblance of butter and cheese not the true product of the dairy shall be branded with the word 8oleomargarine0 so as to be conspicuous1 and that the buyer shall be apprised of the nature of the article that he has bought4 ,penalty1 one hundred dollars1 or imprisonment not less than thirty or more than ninety days for the second offence1 and not less than three months nor more than one year for the third offence4 ,approved1 ,april #h1 #ahhd4 ,maine4 8,an ,act to amend chapter #abh of the ,revised ,statutes1 relating to the sale of unwholesome food40 ,this law is prohibitive as to oleomargarine and kindred products4 ,penalty1 for the first offence one hundred dollars1 and for each subsequent offence two hundred dollars1 to be recovered with costs4 ,massachusetts4 ,this ,state has a law against selling adulterated milk4 ,penalty1 for first offence1 fifty dollars to one hundred dollars2 for the second offence1 one hundred dollars to three hundred dollars1 or by imprisonment for thirty to sixty days2 and for each subsequent offence1 fifty dollars and imprisonment from sixty to ninety days4 ,michigan4 8,an ,act to prevent deception in the manufacture and sale of dairy products and to preserve the public health40 ,this law prohibits the manufacture and sale of oleomargarine and kindred products4 ,penalty1 two hundred dollars to five hundred dollars or not less than six months' nor more than one year's imprisonment1 or both1 for the first offence1 and by imprisonment for one year for each subsequent offence4 ,approved1 ,june #ab1 #ahhe4 ,minnesota4 8,an ,act to prohibit and prevent the sale or manufacture of unhealthy or adulterated dairy products40 ,this law prohibits the sale of impure or adulterated milk4 ,penalty1 twenty-five dollars to two hundred dollars1 or imprisonment from one to six months1 or both for the first offence1 and six months' imprisonment for each subsequent offence4 ,this law also prohibits the manufacture and sale of oleaginous substances or compounds of the same4 ,penalty1 from one hundred dollars to five hundred dollars1 or from six months' to one year's imprisonment1 or both1 such fine and imprisonment for the first offence1 and by imprisonment one year for each subsequent offence4 ,approved1 ,march #e1 #ahhe4 ,missouri4 ,this ,state passed the first prohibitory law4 ,penalty1 confinement in the county jail not to exceed one year1 or fine not to exceed one thousand dollars1 or both4 ,nebraska4 ,section #bcde1 8,skimmed milk or adulterated milk40 ,this section provides against the sale of adulterated milk1 and makes a penalty of from twenty-five dollars to one hundred dollars and be liable to double the amount to the person or persons upon whom the fraud is perpetrated4 ,new ,hampshire4 8,an ,act relating to the sale of imitation butter40 ,this law provides that no artificial butter shall be sold unless it is coloured pink4 ,penalty1 for the first offence1 fifty dollars1 and for a second offence a fine of one hundred dollars4 8,a certificate of the analysis sworn to by the analyser shall be admitted in evidence in all prosecutions40 8,the expense of the analysis1 not exceeding twenty dollars1 included in the costs40 ,new ,jersey4 ,law similar to the ,new ,york law4 ,ohio4 ,this ,state has a law that is prohibitory except as to oleomargarine made of beef suet and milk4 ,penalty1 one hundred dollars to five hundred dollars1 or from three to six months' imprisonment1 or both1 for the first offence2 and by such fine and imprisonment for one year for each subsequent offence4 ,passed1 ,april #bg1 #ahhe4 ,oregon4 ,the law in this ,state provides against adulterated and unwholesome milk1 against keeping cows in an unhealthy condition1 and against feeding them upon unhealthful food4 ,it also provides that oleaginous substances sold upon the market shall be so branded as to distinguish them from the true dairy product2 and that in hotels1 boarding-houses1 restaurants1 etc41 where such substances are used as an article of food1 the bill of fare shall state the fact1 and that the name of the said substance shall be posted up in the dining-room in a conspicuous place4 ,passed1 ,february #bj1 #ahhe4 ,pennsylvania4 8,an ,act to protect dairymen1 and to prevent deception in sales of butter and cheese40 ,this act requires the branding of imitation butter and cheese4 ,penalty1 one hundred dollars4 ,violations of this ,act by exportation to a foreign country are punished by a fine of from five dollars to two hundred dollars1 or by imprisonment from ten to thirty days1 or by both such fine and imprisonment4 ,approved1 ,may #bd1 #ahhc4 8,an ,act for the protection of the public health and to prevent adulteration of dairy products and fraud in the sale thereof40 ,this law prohibits the sale of oleomargarine and kindred products4 ,penalty1 one hundred dollars to three hundred dollars1 or by imprisonment from ten to thirty days for the first offence1 and by imprisonment for one year for each subsequent offence4 ,approved1 ,may #ba1 #ahhe4 ,rhode ,island4 8,of the sale of butter1 potatoes1 onions1 berries1 nuts1 and shelled beans40 ,this law provides that artificial butter shall be stamped 8,oleomargarine10 and that the retailer shall deliver to the purchaser a label upon which shall be the word 8,oleomargarine40 ,penalty1 one hundred dollars4 ,tennessee4 ,code of #ahhd1 chapter #ad1 sections #bfhb1 #bfhc1 #bfhd4 ,this law requires that the substance shall be manufactured under its true and appropriate name1 and that it shall be distinctly branded with the true and appropriate name4 ,penalty1 from ten dollars to three hundred dollars1 or imprisonment from ten to ninety days4 ,vermont4 8,an ,act to prevent fraud in the sale of oleomargarine and other substances as butter40 ,this law provides that oleomargarine and kindred products shall not be sold as butter4 ,penalty1 five hundred dollars4 ,approved1 ,november #ahhd4 ,chapters #aib1 ,laws of #ahgd1 #gf of #ahgj1 #ea of #ahee1 provide against the adulteration of milk4 ,virginia4 ,code of ,virginia1 #ahgc1 chapter #hfe1 title #bf1 section #ef4 8,provision against adulterating milk intended for the manufacture of cheese40 ,this law provides against the adulteration of milk carried to cheese manufactories1 etc4 ,penalty1 from twenty-five dollars to one hundred dollars1 with costs of suit4 ,west ,virginia4 ,chapter #da1 ,acts of ,west ,virginia1 #ahhe4 8,an ,act to prevent the manufacture and sale of mixed and impure butter and cheese and imitations thereof40 ,this law requires that the true and appropriate name of the substance shall be printed thereon1 etc4 ,penalty1 from ten dollars to one hundred dollars1 or imprisonment4 ,wisconsin4 ,section #adid1 chapter #fa1 ,revised ,statutes4 ,this ,act provides that no cream shall be taken from the manufactory where it is being worked up1 also that the persons manufacturing cheese at factories shall keep certain records4 ,chapter #cfa1 ,r4 ,s4 8,an ,act to prevent the manufacture and sale of oleaginous substances or compounds of the same in imitation of the pure dairy products1 and to repeal sections #a and #c of chapter #di of the laws of #ahha40 ,this law prohibits the manufacture and sale of oleomargarine and kindred products4 ,penalty1 not to exceed one thousand dollars1 or imprisonment not to exceed one year1 or by both such fine and imprisonment4 ,published1 ,april #ac1 #ahhe4 ,,territories4 ,arizona4 8,an ,act to regulate the sale and manufacture of oleomargarine or other substitutes for butter in the ,territory of ,arizona40 ,this law requires that oleomargarine and kindred substances sold in the territory shall be appropriately branded with the word 8oleomargarine40 ,and that the seller shall deliver to the purchaser a printed label on which is the word 8oleomargarine40 ,also that dealers shall keep posted up in their places of business this sign1 8,oleomargarine sold here40 ,penalty for the first offence not less than five dollars1 for the second offence not less than one hundred dollars or imprisonment for sixty days1 and for each succeeding offence five hundred dollars and imprisonment for ninety days4 ,approved1 ,march #h1 #ahhc4 ,dakota4 8,an ,act to secure the public health and safety against unwholesome provisions40 ,this law requires that all oleaginous substances shall be branded with their true and proper names4 ,costs of analyses1 not exceeding twenty dollars1 shall or may be included in the costs of prosecutions4 ,penalty1 first offence1 one hundred dollars1 and every subsequent offence1 two hundred dollars4 ,passed at the session of #ahhc4 ,the following ,states and ,territories have no law on the subject3-- ,,states4--,alabama1 ,arkansas1 ,georgia1 ,kansas1 ,kentucky1 ,louisiana1 ,mississippi1 ,nevada1 ,north ,carolina1 ,south ,carolina1 ,texas4 ,,territories4--,alaska1 ,idaho1 ,montana1 ,new ,mexico1 ,utah1 ,washington1 ,wyoming4 ,the complete text of the ,united ,states ,oleomargarine ,tax ,law is as follows3-- ,,section #a4 ,be it enacted by the ,senate and ,house of ,representatives of the ,united ,states of ,america1 in ,congress assembled4 ,that for the purposes of this ,act the word 8butter0 shall be understood to mean the food product usually known as butter1 and which is made exclusively from milk or cream1 or both1 with or without common salt1 and with or without additional colouring matter4 #b4 ,that for the purposes of this ,act certain manufactured substances certain extracts1 and certain mixtures and compounds1 including such mixtures and compounds with butter1 shall be known and designated as 8oleomargarine10 namely3 ,all substances heretofore known as oleomargarine1 oleo1 oleomargarine oil1 butterine1 lardine1 suine1 and neutral2 all mixtures and compounds of oleomargarine1 oleo1 oleomargarine oil1 butterine1 lardine1 suine1 and neutral2 all lard extracts and tallow extracts2 and all mixtures and compounds of tallow1 beef fat1 suet1 lard1 lard oil1 vegetable oil1 annatto and other colouring matter1 intestinal fat1 and offal fat made in imitation or semblance of butter1 or when so made1 calculated or intended to be sold as butter or for butter4 #c4 ,that special taxes are imposed as follows3--,manufacturers of oleomargarine shall pay six hundred dollars4 ,every person who manufactures oleomargarine for sale shall be deemed a manufacturer of oleomargarine4 #d4 ,wholesale dealers in oleomargarine shall pay four hundred and eighty dollars4 ,every person who sells or offers for sale oleomargarine in the original manufacturer's packages shall be deemed a wholesale dealer in oleomargarine4 ,but any manufacturer of oleomargarine who has given the required bond and paid the required special tax1 and who sells only oleomargarine of his own production1 at the place of manufacture1 in the original packages to which the tax-paid stamps are affixed1 shall not be required to pay the special tax of a wholesale dealer in oleomargarine on account of such sale4 ,retail dealers in oleomargarine shall pay forty-eight dollars4 ,every person who sells oleomargarine in less quantities than ten pounds at one time shall be regarded as a retail dealer in oleomargarine4 ,and ,sections #cbcb1 #cbcc1 #cbcd1 #cbce1 #cbcf1 #cbcg1 #cbch1 #cbci1 #cbdj1 #cbda1 and #cbdc of the ,revised ,statutes of the ,united ,states are1 so far as applicable1 made to extend to and include and apply to the special taxes imposed by this section1 and to the persons upon whom they are imposed4 7,see page #aj for ,revised ,statutes47 ,provided1 ,that in case any manufacturer of oleomargarine commences business subsequent to the thirtieth day of ,june in any year1 the special tax shall be reckoned from the first day of ,july in that year1 and shall be five hundred dollars4 #d4 ,that every person who carries on the business of a manufacturer of oleomargarine without having paid the special tax therefor1 as required by law1 shall1 besides being liable to the payment of the tax1 be fined not less than one thousand dollars and not more than five thousand dollars2 and every person who carries on the business of a wholesale dealer in oleomargarine without having paid the special tax therefor1 as required by law1 shall1 besides being liable to the payment of the tax1 be fined not less than five hundred dollars nor more than two thousand dollars1 and every person who carries on the business of a retail dealer in oleomargarine without having paid the special tax therefor1 as required by law1 shall1 besides being liable to the payment of the tax1 be fined not less than fifty dollars nor more than five hundred dollars for each and every offence4 #e4 ,that every manufacturer of oleomargarine shall file with the ,collector of ,internal ,revenue of the district in which his manufactory is located1 such notices1 inventories1 and bonds1 shall keep such books and render such returns of materials and products1 shall put up such signs and affix such number to his factory1 and conduct his business under such surveillance of officers and agents as the ,commissioner of ,internal ,revenue1 with the approval of the ,secretary of the ,treasury may1 by regulation1 require4 ,but the bond required of such manufacturer shall be with sureties satisfactory to the ,collector of ,internal ,revenue1 and in a penal sum of not less than five thousand dollars1 and the sum of said bond may be increased from time to time1 and additional sureties required at the discretion of the ,collector1 or under instructions of the ,commissioner of ,internal ,revenue4 #f4 ,that all oleomargarine shall be packed by the manufacturer thereof in firkins1 tubs1 or other wooden packages not before used for that purpose1 each containing not less than ten pounds1 and marked1 stamped and branded as the ,commissioner of ,internal ,revenue1 with the approval of the ,secretary of the ,treasury1 shall prescribe2 and all sales made by manufacturers of oleomargarine and wholesale dealers in oleomargarine shall be in original stamped packages4 ,retail dealers in oleomargarine must sell only from original stamped packages1 in quantities not exceeding ten pounds1 and shall pack the oleomargarine sold by them in suitable wooden or paper packages1 which shall be marked and branded as the ,commissioner of ,internal ,revenue with the approval of the ,secretary of the ,treasury1 shall prescribe4 ,every person who knowingly sells or offers for sale1 or delivers or offers to deliver1 any oleomargarine in any other form than in new wooden or paper packages as above described1 or who packs in any package any oleomargarine in any manner contrary to law1 or who falsely brands any package or affixes a stamp on any package denoting a less amount of tax than that required by law1 shall be fined for each offence not more than one thousand dollars1 and be imprisoned not less than six months nor more than two years4 #g4 ,that every manufacturer of oleomargarine shall securely affix1 by pasting1 on each package containing oleomargarine manufactured by him1 a label on which shall be printed1 besides the number of the manufactory and the district and ,state in which it is situated1 these words3--8,notice4--,the manufacturer of the oleomargarine herein contained has complied with all the requirements of law4 ,every person is cautioned not to use this package again or the stamp thereon again nor to remove the contents of this package without destroying said stamp1 under the penalty provided by law in such cases40 ,every manufacturer of oleomargarine who neglects to affix such label to any package containing oleomargarine made by him1 or sold or offered for sale by or for him1 and every person who removes any such label so affixed from any such package1 shall be fined fifty dollars for each package in respect to which such offence is committed4 #h4 ,that upon oleomargarine which shall be manufactured and sold1 or removed for consumption or use1 there shall be assessed and collected a tax of two cents per pound1 to be paid by the manufacturer thereof2 and any fractional part of a pound in a package shall be taxed as a pound4 ,the tax levied by this section shall be represented by coupon stamps2 and the provisions of existing laws governing the engraving1 issue1 sale1 accountability1 effacement and destruction of stamps relating to tobacco and snuff1 as far as applicable1 are hereby made to apply to stamps provided for by this section4 #i4 ,that whenever any manufacturer of oleomargarine sells1 or removes for sale or consumption1 any oleomargarine upon which the tax is required to be paid by stamps1 without the use of the proper stamps1 it shall be the duty of the ,commissioner of ,internal ,revenue1 within a period of not more than two years after such sale or removal1 upon satisfactory proof1 to estimate the amount of tax which has been omitted to be paid1 and to make an assessment therefor and certify the same to the collector4 ,the tax so assessed shall be in addition to the penalties imposed by law for such sale or removal4 #aj4 ,that all oleomargarine imported from foreign countries shall1 in addition to any import duty imposed on the same1 pay an internal revenue tax of #ae cents per pound1 such tax to be represented by coupon stamps as in the case of oleomargarine manufactured in the ,united ,states4 ,the stamps shall be affixed and cancelled by the owner or importer of the oleomargarine while it is in the custody of the proper custom-house officers2 and the oleomargarine shall not pass out of the custody of said officers until the stamps have been so affixed and cancelled1 but shall be put up in wooden packages1 each containing not less than ten pounds2 as prescribed in this ,act for oleomargarine manufactured in the ,united ,states1 before the stamps are affixed2 and the owner or importer of such oleomargarine shall be liable to all the penal provisions of this ,act prescribed for manufacturers of oleomargarine manufactured in the ,united ,states4 ,whenever it is necessary to take any oleomargarine so imported to any place other than the public stores of the ,united ,states for the purpose of affixing and cancelling such stamps1 the ,collector of ,customs of the port where such oleomargarine is entered1 shall designate a bonded warehouse to which it shall be taken1 under the control of such customs officer as such collector shall direct2 and every officer of customs who permits such oleomargarine to pass out of his custody or control without compliance by the owner or importer thereof with the provisions of this section relating thereto1 shall be guilty of a misdemeanour1 and shall be fined not less than one thousand dollars nor more than five thousand dollars1 and imprisoned not less than six months nor more than three years4 ,every person who sells or offers for sale any imported oleomargarine1 or oleomargarine purporting or claimed to have been imported1 not put up in packages and stamped as provided by this ,act1 shall be fined not less than five hundred dollars nor more than five thousand dollars1 and be imprisoned not less than six months nor more than two years4 #aa4 ,that every person who knowingly purchases or receives for sale any oleomargarine which has not been branded or stamped according to law1 shall be liable to a penalty of fifty dollars for each such offence4 #ab4 ,that every person who knowingly purchases or receives for sale any oleomargarine from any manufacturer who has not paid the special tax shall be liable for each offence to a penalty of one hundred dollars1 and to forfeiture of all articles so purchased or received1 or of the full value thereof4 #ac4 ,that whenever any stamped package containing oleomargarine is emptied1 it shall be the duty of the person in whose hands the same is to destroy utterly the stamps thereon1 and any person who wilfully neglects or refuses so to do shall for each such offence be fined not exceeding fifty dollars1 and imprisoned not less than ten days nor more than six months4 ,and any person who fraudulently gives away or accepts from another1 or who sells1 buys1 or uses for packing oleomargarine1 any such stamped package1 shall for each such offence be fined not exceeding one hundred dollars and be imprisoned not more than one year4 ,any revenue officer may destroy any emptied oleomargarine package upon which the tax-paid stamp is found4 #ad4 ,that there shall be in the office of the ,commissioner of ,internal ,revenue an analytical chemist and a microscopist1 who shall each be appointed by the ,secretary of the ,treasury1 and shall each receive a salary of two thousand five hundred dollars per annum2 and the ,commissioner of ,internal ,revenue may1 whenever in his judgment the necessities of the service so require1 employ chemists and microscopists1 to be paid such compensation as he may deem proper1 not exceeding in the aggregate any appropriation made for that purpose4 ,and such commissioner is authorised to decide what substances1 extracts1 mixtures or compounds which may be submitted for his inspection in contested cases are to be taxed under this ,act2 and his decision in matters of taxation under this ,act shall be final4 ,the commissioner may also decide whether any substances made in imitation or semblance of butter1 and intended for human consumption1 contains ingredients deleterious to the public health2 but in case of doubt or contest his decisions in this class of cases may be appealed from to a board hereby constituted for the purpose1 and composed of the ,surgeon-,general of the ,army1 the ,surgeon-,general of the ,navy1 and the ,commissioner of ,agriculture1 and the decisions of this body shall be final in the premises4 #ae4 ,that all packages of oleomargarine subject to tax under this ,act that shall be found without stamps or marks as herein provided1 and all oleomargarine intended for human consumption which contains ingredients adjudged1 as hereinbefore provided1 to be deleterious to the public health1 shall be forfeited to the ,united ,states4 ,any person who shall wilfully remove or deface the stamps1 marks or brands on the package containing oleomargarine taxed as provided herein shall be guilty of a misdemeanour1 and shall be punished by a fine of not less than one hundred dollars nor more than two thousand dollars1 and by imprisonment for not less than thirty days nor more than six months4 #af4 ,that oleomargarine may be removed from the place of manufacture for export to a foreign country without payment of tax or affixing stamps thereto1 under such regulations and the filing of such bonds and other security as the ,commissioner of ,internal ,revenue1 with the approval of the ,secretary of the ,treasury1 may prescribe4 ,every person who shall export oleomargarine shall brand upon every tub1 firkin1 or other package containing such article the word 8oleomargarine0 in plain ,roman letters not less than one-half inch square4 #ag4 ,that whenever any person engaged in carrying on the business of manufacturing oleomargarine defrauds1 or attempts to defraud1 the ,united ,states of the tax on the oleomargarine produced by him1 or any part thereof1 he shall forfeit the factory and manufacturing apparatus used by him1 and all oleomargarine and all raw material for the production of oleomargarine found in the factory and on the factory premises1 and shall be fined not less than five hundred dollars nor more than five thousand dollars1 and be imprisoned not less than six months nor more than three years4 #ah4 ,that if any manufacturer of oleomargarine1 any dealer therein1 or any importer or exporter thereof shall knowingly or wilfully omit1 neglect1 or refuse to do1 or cause to be done1 any of the things required by law in the carrying on or conducting of his business1 or shall do anything by this ,act prohibited1 if there be no specific penalty or punishment imposed by any other section of this ,act for the neglecting1 omitting1 or refusing to do1 or for the doing or causing to be done1 the thing required or prohibited1 he shall pay a penalty of one thousand dollars2 and if the person so offending be the manufacturer of or a wholesale dealer in oleomargarine1 all the oleomargarine owned by him1 or in which he has any interest as owner1 shall be forfeited to the ,united ,states4 #ai4 ,that all fines1 penalties and forfeitures imposed by this ,act may be recovered in any court of competent jurisdiction4 #bj4 ,that the ,commissioner of ,internal ,revenue with the approval of the ,secretary of the ,treasury1 may make all needful regulations for the carrying into effect of this ,act4 #ba4 ,that this ,act shall go into effect on the ninetieth day after its passage2 and all wooden packages containing ten or more pounds of oleomargarine found on the premises of any dealer on or after the ninetieth day succeeding the date of the passage of this ,act shall be deemed to be taxable under section eight of this ,act1 and shall be taxed1 and shall have affixed thereto the stamps1 marks1 and brands required by this ,act or by regulations made pursuant to this ,act2 and for the purposes of securing the affixing of the stamps1 marks and brands required by this ,act1 the oleomargarine shall be regarded as having been manufactured and sold1 or removed from the manufactory for consumption or use1 on or after the day this ,act takes effect2 and such stock on hand at the time of the taking effect of this ,act may be stamped1 marked and branded under special regulations of the ,commissioner of ,internal ,revenue1 approved by the ,secretary of the ,treasury2 and the ,commissioner of ,internal ,revenue may authorise the holder of such packages to mark and brand the same and to affix thereto the proper tax-paid stamps4 ,the following is the ,united ,states' ,tea ,adulteration ,law3-- ,,section #a4 ,be it enacted by the ,senate and ,house of ,representatives of the ,united ,states of ,america in ,congress assembled1 ,that from and after the passage of this ,act it shall be unlawful for any person or persons or corporation to import or bring into the ,united ,states any merchandise for sale as tea1 adulterated with spurious leaf or with exhausted leaves1 or which contains so great an admixture of chemicals or other deleterious substances as to make it unfit for use2 and the importation of all such merchandise is hereby prohibited4 #b4 ,that on making entry at the custom house of all tea or merchandise described as tea imported into the ,united ,states1 the importer or consignee shall give a bond to the collector of the port that such merchandise shall not be removed from warehouse until released by the custom house authorities1 who shall examine it with reference to its purity and fitness for consumption2 and that for the purpose of such examination samples of each line in every invoice shall be submitted by the importer or consignee to the examiner1 with his written statement that such samples represent the true quality of each and every part of the invoice1 and accord with the specification therein contained2 and in case the examiner has reason to believe that such samples do not represent the true quality of the invoice1 he shall make such further examination of the tea represented by the invoice1 or any part thereof1 as shall be necessary3 ,provided1 ,that such further examination of such tea shall be made within three days after entry thereof has been made at the custom house3 ,and provided further1 ,that the bond above required shall also be conditioned for the payment of all custom house charges which may attach to such merchandise prior to being released or destroyed 7as the case may be7 under the provisions of this ,act4 #c4 ,that if1 after an examination1 as provided in section two1 the tea is found by the examiner not to come within the prohibition of this ,act1 a permit shall at once be granted to the importer or consignee declaring the tea free from the control of the custom authorities2 but if on examination such tea1 or merchandise described as tea1 is found1 in the opinion of the examiner1 to come within the prohibitions of this ,act1 the importer or consignee shall be immediately notified1 and the tea1 or merchandise described as tea1 so returned shall not be released by the custom house1 unless on a re-examination called for by the importer or consignee1 the return of the examiner shall be found erroneous3 ,provided1 ,that should a portion of the invoice be passed by the examiner1 a permit shall be granted for that portion1 and the remainder held for further examination1 as provided in section four4 #d4 ,that in case of any dispute between the importer or consignee and the examiner1 the matter in dispute shall be referred for arbitration to a committee of three experts1 one to be appointed by the collector1 one by the importer1 and the two to choose a third1 and their decision shall be final2 and if upon such final re-examination the tea shall be found to come within the prohibitions of this ,act1 the importer or consignee shall give a bond1 with securities satisfactory to the collector1 to export such tea1 or merchandise described as tea1 out of the limits of the ,united ,states1 within a period of six months after such final re-examination2 but if the same shall not have been exported within the time specified1 the collector1 at the expiration of that time shall cause the same to be destroyed4 #e4 ,that the examination and appraisement herein provided for shall be made by a duly qualified appraiser of the port at which said tea is entered1 and when entered at ports where there are no appraisers1 such examination and appraisement shall be made by the revenue officers to whom is committed the collection of duties1 unless the ,secretary of the ,treasury shall otherwise direct4 #f4 ,that leaves to which the term 8exhausted0 is applied in this ,act shall mean and include any tea which has been deprived of its proper quality1 strength1 or virtue by steeping1 infusion1 decoction1 or other means4 #g4 ,that teas actually on shipboard for shipment to the ,united ,states at the time of the passage of this ,act shall not be subject to the prohibition thereof4 #h4 ,that the ,secretary of the ,treasury shall have the power to enforce the provisions of this ,act by appropriate regulations4 ,approved1 ,march #b1 #ahhc4 ,the following is the text of the ,california ,wine ,adulteration ,law1 passed ,feb4 #agth1 #ahhg3-- ,the ,people of the ,state of ,california1 represented in ,senate and ,assembly1 do enact as follows3-- ,,section #a4 ,for the purposes of this ,act1 pure wine shall be defined as follows3 ,the juice of grapes fermented1 preserved1 or fortified for use as a beverage1 or as a medicine1 by methods recognised as legitimate according to the provisions of this ,act2 unfermented grape juice1 containing no addition of distilled spirits1 may be denominated according to popular custom and demand as wine only when described as 8unfermented wine10 and shall be deemed pure only when preserved for use as a beverage or medicine1 in accordance with the provisions of this ,act4 ,pure grape must shall be deemed to be the juice of grapes1 only1 in its natural condition1 whether expressed or mingled with the pure skins1 seeds1 or stems of grapes4 ,pure condensed grape must shall be deemed to be pure grape must from which water has been extracted by evaporation for purposes of preservation or increase of saccharine strength4 ,dry wine is that produced by complete fermentation of saccharine contained in must4 ,sweet wine is that which contains more or less saccharine appreciable to the taste4 ,fortified wine is that wine to which distilled spirits have been added to increase alcoholic strength1 for purposes of preservation only1 and shall be held to be pure1 when the spirits so used are the product of the grape only4 ,pure champagne or sparkling wine is that which contains carbonic acid gas or effervescence produced only by natural fermentation of saccharine matter of musts1 or partially fermented wine in bottle4 #b4 ,in the fermentation1 preservation1 and fortification of pure wine1 it shall be specifically understood that no materials shall be used intended as substitutes for grapes1 or any part of grapes2 no colouring matters shall be added which are not the pure products of grapes during fermentation1 or by extraction from grapes with the aid of pure grape spirits2 no foreign fruit juices1 and no spirits imported from foreign countries1 whether pure or compounded with fruit juices1 or other material not the pure product of grapes1 shall be used for any purpose2 no aniline dyes1 salicylic acid1 glycerine1 alum1 or other chemical antiseptics1 or ingredients recognised as deleterious to the health of consumers1 or as injurious to the reputation of wine as pure1 shall be permitted2 and no distilled spirits shall be added except for the sole purpose of preservation1 and without the intention of enabling trade to lengthen the volume of fortified dry wine by the addition of water1 or other wine weaker in alcoholic strength4 #c4 ,in the fermentation and preservation of pure wine1 and during the operations of fining or clarifying1 removing defects1 improving qualities1 blending and maturing1 no methods shall be employed which essentially conflict with the provisions of the preceding sections of this ,act1 and no materials shall be used for the promotion of fermentation1 or the assistance of any of the operations of wine treatment which are injurious to the consumer or the reputation of wine as pure2 provided1 that it shall be expressly understood that the practices of using pure tannin in small quantities1 leaven to excite fermentation only1 and not to increase the material for the production of alcohol2 water before or during1 but not after fermentation1 for the purpose of decreasing the saccharine strength of musts to enable perfect fermentation2 and the natural products of grapes in the pure forms as they exist in pure grape musts1 skins1 and seeds2 sulphur fumes1 to disinfect cooperage and prevent disease in wine2 and pure gelatinous and albuminous substances1 for the sole purpose of assisting fining or clarification1 shall be specifically permitted in the operations hereinbefore mentioned1 in accordance with recognised legitimate custom4 #d4 ,it shall be unlawful to sell1 or expose1 or offer to sell under the name of wine1 or grape musts1 or condensed musts1 or under any names designating pure wines1 or pure musts as hereinbefore classified and defined1 or branded1 labelled1 or designated in any way as wine or musts1 or by any name popularly and commercially used as a designation of wine produced from grapes1 such as claret1 burgundy1 hock1 sauterne1 port1 sherry1 madeira1 and angelica1 any substance1 or compound1 except pure wine1 or pure grape must1 or pure grape condensed must1 as defined by this ,act1 and produced in accordance with and subject to restrictions herein set forth2 provided1 that this ,act shall not apply to liquors imported from any foreign country1 which are taxed upon entry by custom laws in accordance with a specific duty and contained in original packages or vessels and prominently branded1 labelled1 or marked so as to be known to all persons as foreign products1 excepting1 however1 when such liquors shall contain adulterations of artificial colouring matters1 antiseptic chemicals1 or other ingredients known to be deleterious to the health of consumers2 and provided further1 that this ,act shall not apply to currant wine1 gooseberry wine1 or wines made from other fruits than the grape1 which are labelled or branded and designated and sold1 or offered or exposed for sale under names1 including the word wine1 but also expressing distinctly the fruit from which they are made1 as gooseberry wine1 elderberry wine1 or the like4 ,any violation of any of the provisions of any of the preceding sections shall be a misdemeanour4 #e4 ,exceptions from the provisions of this ,act shall be made in the case of pure champagne1 or sparkling wine1 so far as to permit the use of crystallised sugar in sweetening the same according to usual custom1 but in no other respect4 #f4 ,in all sales and contracts for sale1 production1 or delivery of products defined in this ,act1 such products1 in the absence of a written agreement to the contrary1 shall be presumed to be pure as herein defined1 and such sale or contracts shall1 in the absence of such an agreement1 be void1 if it be established that the products so sold or contracted for were not pure as herein defined4 ,and in such case the concealment of the true character of such products shall constitute actual fraud for which damages may be recovered1 and in a judgment for damages1 reasonable attorney fees to be fixed by the ,court1 shall be taxed as costs4 #g4 ,the ,controller of the ,state shall cause to have engraved plates1 from which shall be printed labels which shall set forth that the wine covered by such labels is pure ,california wine in accordance with this ,act1 and leaving blanks for the name of the particular kind of wine1 and the name or names of the seller of the wine and place of business4 ,these labels shall be of two forms or shapes1 one a narrow strip to cap over the corks of bottles1 the other1 round or square1 and sufficiently large1 say three inches square1 to cover the bungs of packages in which wine is sold4 ,such labels shall be furnished upon proper application to actual residents1 and to be used in this ,state only1 and only to those who are known to be growers1 manufacturers1 traders1 or handlers1 or bottlers of ,california wine1 and such parties will be required to file a sworn statement with said ,controller1 setting forth that his or their written application for such labels is and will be for his or their sole use and benefit1 and that he or they will not give1 sell1 or loan such label to any other person or persons whomsoever4 ,such labels shall be paid for at the same rate and price as shall be found to be the actual cost price to the ,state1 and shall be supplied from time to time as needed upon the written application of such parties as are before mentioned4 ,such label when affixed to bottle or wine package shall be so affixed1 that by drawing the cork from bottle or opening the bung of package1 such label shall be destroyed by such opening2 and before affixing such labels all blanks shall be filled out by stating the variety or kind of wine that is contained in such bottle or package1 and also by the name or names and ,post ,office address of such grower1 manufacturer1 trader1 handler1 or bottler of such wine4 #h4 ,it is desired and required that all and every grower1 manufacturer1 trader1 handler1 or bottler of ,california wine1 when selling or putting up for sale any ,california wine1 or when shipping ,california wine to parties to whom sold1 shall plainly stencil1 brand1 or have printed where it will be easily seen1 first1 8,pure ,california ,wine10 and secondly his name1 or the firm's name1 as the case may be1 both on label of bottle or package in which wine is sold and sent1 or he may1 in lieu thereof1 if he so prefers and elects1 affix the label which has been provided for in section seven4 ,it shall be unlawful to affix any such stamp or label as above provided to any vessel containing any substance other than pure wine1 as herein defined1 or to prepare or use on any vessel containing any liquid any imitation or counterfeit of such stamp1 or any paper in the similitude or resemblance thereof1 or any paper of such form and appearance as to be calculated to mislead or deceive any unwary person1 or cause him to suppose the contents of such vessel to be pure wine4 ,it shall be unlawful for any person or persons1 other than the ones for whom such stamps were procured1 to in any way use such stamps1 or to have possession of the same4 ,a violation of any of the provisions of this section shall be a misdemeanour1 and punishable by fine of not less than fifty dollars and not more than five hundred dollars1 or by imprisonment in the county jail for a term of not exceeding ninety days1 or by both such fine and imprisonment4 ,all moneys collected by virtue of prosecutions had against persons violating any provisions of this or any preceding sections shall go one half to the informer and one half to the ,district ,attorney prosecuting the same4 #i4 ,it shall be the duty of the ,controller to keep an account1 in a book to be kept for that purpose1 of all stamps1 the number1 design1 time when1 and to whom furnished4 ,the parties procuring the same are hereby required to return to the ,controller semi-annual statements under oath1 setting forth the number used1 and how many remain on hand4 ,any violation of this section1 by the person receiving such stamps1 is a misdemeanour4 #aj4 ,it shall be the duty of any and all persons receiving such stamps to use the same only in their business1 in no manner or in nowise to allow the same to be disposed of except in the manner authorised by this ,act2 to not allow the same to be used by any other person or persons4 ,it shall be their duty to become satisfied that the wine contained in the barrels or bottles is all that said label imports as defined by this ,act4 ,that they will use the said stamps only in this ,state1 and shall not permit the same to part from their possession1 except with the barrels1 packages1 or bottles upon which they are placed as provided by this ,act4 ,a violation of any of the provisions of this section is hereby made a felony4 #ab4 ,this ,act shall take effect and be in force ninety days after its passage4 ,,footnote3 #adh ,second ,report of the ,new ,york ,state ,dairy ,commissioner4 ,,index4 ,a4 ,acetous fermentation1 #bbe ,acids1 acetic1 #adf ---- butyric1 #fc ---- malic1 #agc ---- nitrous1 #baj ---- phosphoric1 #adg ---- picric1 #aec ---- salicylic1 #adi1 #agg ---- succinic1 #agd ---- sulphuric1 #agf1 #bbg ---- tannic1 #bb1 #agd ---- tartaric1 #ajb1 #agc ---- in beer1 #adf ---- ---- butter1 #fc1 #ga ---- ---- wine1 #agb ,adams' test for milk1 #ei ,adulteration1 excuses for1 #a ---- extent of1 #e1 #g ---- varieties of1 #i1 #aj ,albuminoid ammonia1 #bjg ,albuminoids in beer1 #ade ---- ---- flour1 #hi ---- ---- water1 #bjg ,alcohol in beer1 #adc ---- ---- bread1 #id ---- ---- liquors1 #aie ,alcoholometric tables1 #add1 #aif ,alkaloids in beer1 #aej ---- ---- flour1 #ia ---- ---- milk1 #fb ,allspice1 #bec ,aloes1 #aeb ,alum in baking powders1 #ajb ---- ---- bread1 #ih ---- ---- flour1 #ib ,american adulteration1 #h ---- cheese1 #he ---- wine1 #aeh ,ammonia in water1 #bjg ,amylic alcohol1 #aig ,annato in butter1 #gg ---- ---- cheese1 #hf ,aniline dyes in wine1 #agh-ahc ,artesian wells in ,new ,york1 #beg ,artificial bitters in beer1 #ada ---- butter1 #ff ---- cheese1 #he ---- coffee1 #ca-dj ---- honey1 #abb ---- jelly1 #bef ---- liquors1 #aic ---- spices1 #bde ---- sugar1 #aje ---- tea1 #ai1 #bh ---- wine1 #afg ,ash of beer1 #acf ---- ---- bread1 #if ---- ---- chicory1 #ce ---- ---- cocoa1 #dd ---- ---- coffee1 #ca1 #ce ---- ---- flour1 #hi ---- ---- milk1 #eb ---- ---- mustard1 #bdb ---- ---- pepper1 #bdd ---- ---- pickles1 #bcb ---- ---- sugar1 #aaj ,ash of tea1 #af1 #bb ---- ---- wine1 #age ,asparagus1 #bed ,b4 ,bacteria in water1 #bbj ,bakers' chemicals1 #aja ,baking powders1 #ajb ,banana essence1 #abi ,barley malt1 #acb ,beans in coffee1 #ca ,beech leaves in tea1 #ah ,beer1 #acb ---- adulteration of1 #acg ---- acids in1 #adf ---- alcohol in1 #adb ---- albuminoids in1 #ade ---- alkaloids in1 #aej ---- ,american1 #acd ---- analysis of1 #adb ---- ash of1 #acf1 #adg ---- bitters in1 #acg1 #ada ---- carbonic acid in1 #adc ---- composition of1 #ace ---- extract of1 #acd1 #add ---- flavourings for1 #acg ---- glucose in1 #ach ---- glycerine in1 #aej ---- lager1 #acd ---- malt substitutes in1 #ach ---- manufacture of1 #acc ---- phosphates in1 #adg ---- picric acid in1 #aec ---- picrotoxine in1 #aec ---- production of1 #acd ---- salicylic acid in1 #adi ---- salt in1 #adg ---- soda in1 #adj ---- standards for1 #adh ---- sugar in1 #add ---- sulphites in1 #aef ---- ,wittstein's test for1 #aea ---- varieties of1 #acc ,bees' wax1 #abh ,bibliography1 #beh ,biological examination of water1 #baf ,bitters in beer1 #ada ,bleaching of flour1 #ij ---- ---- sugar1 #ajh ,blending of beer1 #adj ---- ---- liquors1 #ahe ---- ---- wine1 #afd ,blue pigments1 #ad1 #ajg ,boards of ,health1 #f ,borax in milk1 #fa ,bouquet of liquors1 #ahg ---- ---- wine1 #afd ,brandy1 #ahf ,bread1 #id ---- aerated1 #ie ---- alcohol in1 #id ---- alum in1 #ih ---- analysis of1 #ig ---- ash of1 #if ---- composition of1 #if ---- salt in1 #if ---- soda in1 #ie ---- starch in1 #if ---- water in1 #if ,brewing in the ,united ,states1 #acd ,butter1 #fc ---- acids in1 #ga ---- adulteration of1 #ff ---- analysis of1 #fe ---- ,angell ,hehner's test1 #gb ---- annato in1 #gg ---- artificial1 #ff ---- ash of1 #fe ---- carotin in1 #gg ---- colouring of1 #gg ---- composition of1 #fc ---- examination of1 #fe1 #fh ---- fat crystals in1 #gi ---- fusing point of1 #fc1 #fi ---- gelatine in1 #gf ---- ,hbl's process for1 #ge ---- ,koettstorfer's process for1 #ga ---- microscopic appearance of1 #gh ---- oleomargarine in1 #ff ---- photomicrographs of1 #gh ,butter1 ,reichert's process for1 #gc ---- saffron in1 #gg ---- salt in1 #fe ---- soluble acids in1 #ga ---- specific gravity of1 #fg ---- tests for purity of1 #gj ---- volatile acids in1 #ga ---- water in1 #fe ,butterine1 #ff1 #fg ,butter fat1 melting point1 #fi ---- ---- specific gravity1 #fh ,butyric acid1 #fc ---- alcohol1 #ahh ---- ether1 #ahg ,c4 ,caffeine1 #ba1 #ci ,california wine1 #aeh1 #afj ,cane sugar1 #ajd ,canned vegetables1 #bed ,capsicum1 #bbi ,carbohydrates1 #ii ,carbonic acid1 #ie1 #adc ,carotine1 #gg ,caseine1 #ej1 #he ,cassia1 #beb ,cayenne pepper1 #bdg ,cereals in coffee1 #ca1 #cd ,cheese1 #hc ---- adulteration of1 #he ---- ,american1 #hd ---- analysis1 #hf ---- artificial1 #he ---- composition of1 #hc ---- fats in1 #hd ---- lard1 #he ---- varieties of1 #hc1 #hd ,chicory1 #ca ---- ash1 #ce ---- colouring power of1 #cd ---- extract1 #ch ---- in coffee1 #cb1 #cd ---- sugar in1 #cg ---- tests for1 #cb ,chlorine in water1 #bjf ,chocolate1 #db ---- ash of1 #de ---- fats in1 #de ---- flavourings for1 #db ---- flour in1 #db ---- sugar in1 #de ,chrome yellow in coffee1 #dj ---- ---- ---- candy1 #aca ,cider vinegar1 #bcj ,cinnamon1 #bec ,cloves1 #beb ,coal-tar colours in candy1 #acj ---- ---- ---- mustard1 #bdj ---- ---- ---- wine1 #agh1 #ahc ,cocoa1 #db ---- adulteration of1 #db1 #de ---- analysis of1 #de ---- composition of1 #dc ---- starch in1 #db ---- theobromine in1 #dd ,cocoa-nut oil in butter1 #gc ,coffee1 #bi ---- adulteration of1 #ca ---- analysis of1 #cj ---- artificial1 #ca1 #dj ---- ash of1 #ca1 #ce ---- caffeine in1 #ci ---- cereals in1 #ca1 #cd ---- chicory in1 #ca1 #cb ---- colouring of1 #dj ---- composition of1 #cj ---- density of infusion1 #cc ---- examination of1 #cb ---- extract of1 #ca ---- facing of1 #dj ---- fat in1 #cj ---- sugar in1 #cg1 #ch ---- tests for purity of1 #cb1 #cc ,cognac essence1 #aic ---- oil1 #aic ,colouring agents1 #ae1 #gg1 #acj ---- ---- aniline1 #acj ---- ---- annato1 #gg ---- ---- carotin1 #gg ---- ---- gypsum1 #ad ,colouring agents1 indigo1 #ad ---- ---- lead1 #aca ---- ---- logwood1 #agh ---- ---- ,martius' yellow1 #gg ---- ---- mineral1 #ae ---- ---- ,prussian blue1 #ae ---- ---- saffron1 #gg ---- ---- turmeric1 #ae1 #gg ---- ---- vegetable1 #acj ---- ---- ,venetian red1 #dj ,cocculus indicus1 #aec ,condensed milk1 #ec ,confectionery1 #abi ,copper in grains1 #bee ---- ---- pickles1 #bcb ,d4 ,dairy ,commissioner1 #ej ,darnel in flour1 #ij ,dextrine1 #bd1 #adf ,dextrose1 #aje ,dialysis1 #ahj1 #ahc ,diastase1 #acb ,digestion of alumed bread1 #ih ---- ---- butter1 #hb ---- ---- oleomargarine1 #hb ,e4 ,elaidin test1 #bcd ,elm leaves1 #ah ,ergot in flour1 #ij ,essences1 artificial1 #abi ,ethers1 #abi1 #agd ,f4 ,facing of coffee1 #dj ---- ---- tea1 #ae ,fats in butter1 #fc1 #ga ---- ---- chocolate1 #df ---- ---- crystals1 #gi ---- fixed1 #gc ---- insoluble1 #ga ---- milk1 #eg ---- soluble1 #ga1 #gc ,fats1 volatile1 #gc ,fehling's test1 #cg1 #aaa ,feser's lactoscope1 #eg ,flavourings for beer1 #acg ---- ---- candy1 #abi ---- ---- chocolate1 #db ---- ---- liquors1 #aid ---- ---- wine1 #afe ,flour1 #hh ---- adulteration of1 #ij ---- albuminoids in1 #hi ---- alkaloids in1 #ia ---- alum in1 #ij1 #ib ---- analysis of1 #hi ---- ash of1 #hi ---- composition of1 #hg ---- fungi in1 #ia ---- gluten in1 #hi ---- phosphates in1 starch in1 #hi ---- tests for1 #ib ---- water in1 #hi ,forchammer's test1 #bjc ,frankland's method1 #baa ,fruit1 canned1 #bed ---- essences1 #abi ---- wine1 #afh ,fusel oil in candy1 #abi ---- ---- liquors1 #aig ,g4 ,gall's method for wine1 #afb ,gelatine in butter1 #gf ,gentian in beer1 #aej ,gin1 #aia ,ginger1 #bec ,glucose1 commercial1 #aje ---- estimation of1 #aaa ---- in beer1 #ach ---- in honey1 #abd ---- in wine1 #aga ---- manufacture of1 #aje ---- tests for1 #aaj1 #abd ,gluten in flour1 #hi ,glycerine in beer1 #aej ---- ---- wine1 #aga ,granules of starch1 #ajj ,gypsum in sugar1 #aaj ---- ---- tea1 #ad ---- ---- wine1 #afc1 #agf ,h4 ,honey1 #aba ---- adulteration of1 #abb ---- analysis of1 #abd ---- artificial1 #abb ---- ash of1 #abc ---- comb1 #abb1 #abh ---- glucose in1 #abc ---- sugar in1 #abc ---- water in1 #abc ,hop-substitutes1 #acg1 #aej ,hordeine1 #acc ,hawthorn leaves1 #ah ,hubl's test1 #ge ,i4 ,ice1 impure1 #bbd ,indigo1 #ad1 #ai1 #dj1 #abi ,iodine test1 #ii ,j4 ,jellies1 #bef ,k4 ,kttstorfer's test1 #ga ,l4 ,lactometer1 #ec1 #ed ,lactoscope1 #eg ,levulose1 #ajg ,lard cheese1 #he ,leaves in tea1 #ag1 #ah ,legislation1 #bfh ,liquors1 #ahf ---- adulteration of1 #aib ,logwood test1 #ib ,m4 ,mace1 #bec ,malic acid1 #agc ,malt1 #acb1 #acg ,maltose1 #ajg ,malt substitutes in beer1 #acg1 #adh ,maple sugar1 #aji ,marble dust1 #aca ,marc of wines1 #aeg ,martius' yellow1 #gg1 #bdj ,meat extracts1 #bee ,micro-organisms in water1 #bad ,microscopic examination of butter1 #gh ---- ---- coffee1 #dj ---- ---- fats1 #gh1 #gi ---- ---- milk1 #fa ---- ---- spices1 #bdf ---- ---- starches1 #ajj ---- ---- tea1 #ag ---- ---- water1 #baf ,milk1 #di ---- ,adam's method for1 #ei ---- adulteration of1 #di ---- analysis of1 #ec ---- ash of1 #eb ---- caseine in1 #ei ---- composition of1 #ea ---- condensed1 #ec ---- cream in1 #eg ---- fats in1 #eg ---- globules1 #fa ---- nitrites in1 #fb ---- photo-micrographs of1 #fa ---- ptomaines in1 #fb ---- skimmed1 #ej ---- specific gravity of1 #ec1 #ee ---- standards for1 #ei-fj ---- sugar of1 #ei ---- total solids1 #eh ---- water in1 #ef ,miscellaneous adulteration1 #bed ,molasses1 #aje ,moore's test for carotine1 #gg ,mustard1 #bci ---- adulteration of1 #bdj ---- analysis of1 #bda ---- ash of1 #bdb ---- colouring of1 #bdj ,mustard1 composition of1 #bci ---- flour in1 #bdj ---- oil of1 #bda ---- sulphur in1 #bda ,n4 ,nessler's solution1 #bjh ,nitrates in water1 #baj ,nitrites in milk1 #fb ---- ---- vinegar1 #bca ---- ---- water1 #baj ,nitrogen in flour1 #hi ---- ---- tea1 #ba ---- ---- water1 #baj ,o4 ,oenanthic ether1 #aeh ,oils1 bitter almond1 #abi ---- cocoanut1 #gc ---- cognac1 #aic ---- cotton seed1 #bcd1 #bcf ---- fusel1 #aig ---- lard1 #fh ----- mustard1 #bda ---- nut1 #bce ---- olive1 #bcc ---- poppy1 #bce ---- rape seed1 #bcf ---- sesam1 #bcf ---- turpentine1 #aia ,oleic acid1 #fc ,oleomargarine1 #ff ---- composition of1 #fg ---- digestion of1 #hb ---- effects of1 #hj1 #ha ---- exportation of1 #ff ---- manufacture of1 #ff ---- photo-micrographs of1 #gi ---- tests for1 #gj ,olive oil1 #bcc ---- ---- adulteration of1 #bcc ---- ---- ,american1 #bcc ---- ---- cotton seed oil in1 #bcf ---- ---- examination of1 #bcd ,olive oil1 specific gravity of1 #bcd ---- ---- standard for1 #bcg ,organisms in ice1 #bai ---- ---- water1 #bag ,p4 ,pepper1 #bdc ---- adulteration of1 #bdd ---- analysis of1 #bde ---- ash of1 #bdd ---- cayenne1 #bdg ---- composition of1 #bdc ---- starch in1 #bdf ,pepperette1 #bdh ,phosphates in beer1 #adg ---- ---- bread1 #hi ---- ---- wine1 #agf ,photogravures of leaves1 #ah ---- ---- water1 #bag ---- ---- polariscope1 #aab ---- ---- tea1 #ag ---- ---- tea plant1 ,frontispiece4 ,photo-micrographs of butter1 #gi ---- ---- cream1 #fa ---- ---- digestion of fats1 #hb ---- ---- fats1 #gi ---- ---- milk1 #fa ---- ---- oleomargarine1 #gi ---- ---- spices1 #beb ---- ---- starches1 #ajj ,pickles1 #bcb ,picric acid1 #aec ,polariscope1 #aab ,polarisation of beer1 #adh ---- ---- honey1 #abc ---- ---- glucose1 #aah ---- ---- lactose1 #ei ---- ---- sugar1 #aab ---- ---- wine1 #aga ,poplar leaves1 #ah ,preservatives in beer1 #adi1 #aef ---- ---- butter1 #gg ---- ---- milk1 #fa ---- ---- wine1 #agg ,preserved milk1 #ec ,prussian blue in candy1 #aca ---- ---- coffee1 #dj ---- ---- tea1 #ad ,ptomaines in ice cream1 #fb ---- ---- milk1 #fb ,q4 ,quassia in beer1 #aeb ,r4 ,raisin wine1 #afh ,reichert's test1 #gc 8,rock and rye0 drops1 #abi ,rose leaves1 #ah ,rum1 #aij ,s4 ,st4 ,andrew's cross in fats1 #gi ,sal aeratus1 #aja ,salicine in beer1 #acg ,salt in beer1 #adg ---- ---- butter1 #fe ,salicylic acid in beer1 #adi ---- ---- wine1 #age ,sand in tea1 #ad ,soda water syrups1 #beg ,specific gravity of beer1 #adb ---- ---- butter1 #fc1 #fh ---- ---- fats1 #fh ---- ---- milk1 #ej1 #ec ---- ---- oils1 #bcb ---- ---- spirits1 #ahe-ahi ---- ---- tables1 #ee1 #add1 #ade1 #aif ---- ---- vinegar1 #bbf ---- ---- wine1 #aei ,spices1 #bdi ---- microscopic examination of1 #bdi ,standards for beer1 #adh ---- ---- butter1 #gb1 #gd1 #ge ---- ---- cocoa1 #df ---- ---- milk1 #ei1 #fj ---- ---- tea1 #be ---- ---- water1 #bac1 #bad ,standards for wine1 #ahd ,starch1 #ii ---- estimation of1 #ii ---- granules1 #ajj ---- in mustard1 #bdj ---- in pepper1 #bdf ---- photo-micrographs of1 #ajj ---- in spices1 #beb ,strychnine in beer1 #aea ,sugar1 #ajd ---- adulteration of1 #ajg ---- analysis of1 #aji ---- ash of1 #aaj ---- cane1 #ajd ---- fruit1 #aje ---- grape1 #aje1 #aai ---- invert1 #ajd ---- malt1 #ajg ---- maple1 #aji ---- milk1 #ei1 #ajg ---- tin salts in1 #ajg ,sulphates in wine1 #agf ,sulphuric acid in vinegar1 #bbh ---- ---- wine1 #agf ,syrups1 adulteration of1 #ajh ---- glucose1 #ajh ,t4 ,tables1 of adulteration1 #aj ---- alcoholometric1 #add ---- coffee infusion1 #cc ---- lactometric1 #ee ---- malt extract1 #ade ---- specific gravity1 #ee1 #adc1 #aif ,tannic acid in tea1 #bb ---- ---- in wine1 #agd ,tartar1 cream of1 #aja ---- ---- in wine1 #agc ,tartaric acid in baking powder1 #ajc ---- ---- in wine1 #agc ,tea1 #ab ---- adulteration of1 #ad ---- analysis of1 #ba1 #bf1 #bg ---- ash of1 #af1 #ag1 #bb ,tea1 ,ching ,suey1 #bh ---- colouring of1 #ad ---- composition of1 #ae ---- dust1 #af ---- examination of1 #ba ---- extract of1 #bc ---- facing of1 #ae ---- factitious1 #ai1 #bh ---- foreign leaves in1 #ad1 #ah ---- gypsum in1 #ad ---- gum in1 #bd ---- indigo in1 #ai ---- insoluble ash in1 #bc ---- ---- leaf in1 #bh ---- leaves1 #g1 #ag1 #ah ---- lie1 #ai ---- microscopic examination of1 #ah ---- ,ping ,suey1 #h ---- sand in1 #ad ---- soapstone in1 #ai ---- soluble ash1 #bc ---- ,south ,american1 #bf ---- spent1 #ae ---- standards for1 #be ---- tannin in1 #bb ---- theine in1 #ba ---- volatile oil in1 #bb ,te-mo-ki leaves1 #ah ,theine in tea1 #ba ,tin in canned fruits1 #bed ,tin salts in sugar1 #ajg ,u4 ,ultramarine in sugar1 #ajg ,v4 ,vanilla in chocolate1 #db ,vegetables1 canned1 #bed ,vinegar1 #bbe ---- adulteration of1 #bbi ---- analysis of1 #bbg ---- cider1 #bcj ---- extract of1 #bbg ---- malt1 #bbf ,vinegar1 standards for1 #bbg ---- sulphuric acid in1 #bbh ---- whisky1 #bcj ---- wine1 #bbf ,volatile acids in butter1 #gc ---- ethers in wine1 #agd ,w4 ,water1 #bjj ---- albuminoid ammonia in1 #bjg ---- ,american supply1 #bbj ---- bacteria in1 #baf ---- biological examination of1 #baf ---- carbon in1 #bab ---- chlorine in1 #bjf ---- croton1 #bai ---- examination of1 #bja ---- ,forchammer's process1 #bjc ---- ,frankland's process1 #baa ---- free ammonia in1 #bjg ---- ,hudson river1 #bbb ---- microscopic examination of1 #baf ---- nitrates in1 #baj ---- nitrites in1 #baj ---- nitrogen in1 #baj ---- organic matter in1 #bjc ---- organisms in1 #bai ---- sewage in1 #bjg1 #baj ---- standards for1 #bac ---- total solids in1 #bjb ---- urea in1 #bjg ---- ,wanklyn's process1 #bjg ,wheat1 #hg ,wheaten flour1 #hg ---- starch1 #hh1 #ajj ,whey1 #ej ,whisky1 #ahh ---- vinegar1 #bcj ,willow leaves1 #ah ,wine1 #aeg ---- acids in1 #agb ---- adulteration of1 #afc ---- alcohol in1 #afi ---- ,american1 #aeh ,wine1 ash of1 #age ---- blending of1 #afd ---- ,california1 #afj ---- colouring of1 #aff1 #agh ---- ethers in1 #agd ---- examination of1 #afi ---- extract of1 #agj ---- fruit1 #afh ---- glycerine in1 #agj ---- imitation1 #afg ---- improving1 #afa ---- malic acid in1 #agc ---- natural1 #afj ---- ,pasteuring1 #afa ---- ,petiot's process1 #afa ---- phosphoric acid in1 #agf ---- plastering of1 #afc ---- polarisation of1 #aga ---- raisin1 #afh ---- salicylic acid in1 #agg ---- ,scheele's process for1 #afb ---- standards for1 #ahd ---- succinic acid in1 #agd ---- sulphates in1 #agf ---- sulphurous acid in1 #agg ---- sugar in1 #agj ---- table of1 #aei ---- tannin in1 #agd ---- tartrates in1 #agh ---- tartaric acid in1 #agc ---- varieties of1 #aei ,willow leaves1 #ah ,wisteria ----1 #ah ,,printed ,,by ,e4 ,,and ,f4 ,n4 ,,spon1 ,,new ,,york ,,and ,,london4 ,,reliable ,,food ,,products4 ,as the largest ,manufacturers and ,dealers in the world in this line1 we consider it to our interest to manufacture only ,,pure and ,,wholesome goods1 and pack them in a tidy and attractive manner4 ,we import1 manufacture1 or deal in nearly everything eaten or drank4 ,all goods bearing our name are guaranteed to be of superior quality1 and dealers are authorized to refund the purchase price in any case where consumers have cause for dissatisfaction4 ,it is1 therefore1 to the interest of both dealers and consumers to use ,,thurber',s ,,brands4 ,,thurber1 ,,whyland ,,co41 ,west ,broadway1 ,reade and ,hudson ,streets1 ,new ,york4 #i and #aa ,fenchurch ,avenue1 ,london1 ,e4 ,c41 ,england4 #ag ,rue ,lagrange1 ,bordeaux1 ,france4 ,,notice4 ,our ,canned ,goods are put up with a special quality of tin1 and most of them1 being hermetically sealed while fresh at the sources of supply1 preserve the fresh natural flavors1 and are ,,really ,,fresher1 ,,more ,,wholesome ,,and ,,palatable than many so-called 8fresh0 articles which are exposed for sale during considerable periods of time in city markets4 ,when the very delicate article of ,,corn ,,starch1 which is so largely used in the family for food1 and especially for children and invalids1 is adulterated with poisonous and unhealthy substances1 it becomes very important that every housekeeper should be cautious and know what kind they use4 ,the evidence of such adulteration is most signally shown in the following proof1 which is by one of the most eminent food analysts of ,great ,britain1 viz43 8,i recently purchased1 on the same day and in the same neighborhood1 a series of eight samples of starch1 paying for them three different prices4 ,on subjecting them to analysis1 ,i found the whole of them to be adulterated with #bj1 #cj1 and even nearly #dj per cent4 of earthy or mineral matter4 ,this ,i found to consist of mineral white1 terra alba1 or sulphate of lime40--,letter in the ,london ,times1 ,october #eth1 #ahgh4 7,signed7 ,,arthur ,h4 ,,hassall1 ,m4,d4 ,only a careful chemical analysis will show the pure article from the adulterated4 ,,kingsford',s ,,oswego ,,starch has been thus analyzed and proved to be perfectly pure and free from any foreign substance1 as is proved by the following report3 ,,the ,,analytical ,,sanitary ,,institution4 ,,london1 ,january #a1 #ahgi4 ,we have obtained in different parts of the metropolis samples of both the qualities of ,starch manufactured by ,messrs4 ,t4 ,,kingsford ,,son4 ,we have examined them carefully1 both with the microscope and by chemical analysis1 and found the samples without exception to be of good color1 of excellent quality1 perfectly genuine1 and of great strength4 ,,they ,,were ,,quite ,,free ,,from ,,any ,,added ,,mineral ,,matter4 7,signed7 ,,arthur ,,hill ,,hassall1 ,m4,d4 7,signed7 ,,otto ,,hehner1 ,f4,c4,s4 ,in order to secure the genuine and unadulterated article1 see that the name ,t4 ,,kingsford ,,son is on every box and package4 ,,anti-,,adulteration ,,baking ,,powders4 ,illustration3 ,count ,rumford ,,the ,,baking ,,preparations ,,of ,,professor ,,horsford ,namely1 ,professor ,horsford's ,self-,raising ,bread ,preparation1 put up in paper packages2 ,rumford ,yeast ,powder1 in bottles2 and ,professor ,horsford's ,phosphatic ,baking ,powder1 in bottles with wide mouths to admit a spoon1 are made of ,horsford's ,acid ,phosphate1 in powdered form1 and are ,,healthful ,,and ,,nutritious1 because they restore to the flour the nourishing phosphates lost with the bran in the process of bolting4 ,these ,baking ,preparations have received the endorsement of1 and are ,,universally ,,used ,,and ,,recommended ,,by ,,prominent ,,physicians ,,and ,,chemists1 and are for sale by all dealers4 ,,they ,,increase ,,the ,,nutritive ,,qualities ,,of ,,flour4 ,,baron ,,liebig1 the world-renowned ,german chemist1 said3 8,i consider this invention as one of the most useful gifts which science has made to mankind6 ,it is certain that the nutritive value of flour is increased ten per cent4 by your phosphatic ,baking ,preparations1 and the result is precisely the same as if the fertility of our wheat fields had been increased by that amount4 ,what a wonderful result is this60 ,,the ,,horsford ,,almanac ,,and ,,cook ,,book ,,sent ,,free4 ,,rumford ,,chemical ,,works1 ,,providence1 ,r4 ,i4 ,,spons' ,,encyclop,,dia ,,of ,,the ,,industrial ,,arts1 ,,manufactures ,,and ,,commercial ,,products4 ,edited by ,c4 ,g4 ,,warnford ,,lock1 ,f4,l4,s41 c41 c4 ,in ,super-royal #hvo1 containing #b1ajj pp41 and illustrated by nearly #a1ejj ,engravings4 ,can be had in the following bindings3 ,in #b vols41 cloth #bg4jj ,in #e divisions1 cloth #bg4jj ,in #b vols4 half-morocco1 top edge gilt1 bound in a superior manner #ce4jj ,in #cc monthly parts1 at #ge;c4 each4 ,any ,part can be had separate1 price #ge;c4 ,,complete ,,list ,,of ,,all ,,the ,,subjects4 ,,part ,acids #a1 #b1 #c ,alcohol #c1 #d ,alkalies #d1 #e ,alloys #e1 #f ,arsenic #f ,asphalte #f ,aerated ,waters #f ,beer and ,wine #f1 #g ,beverages #g1 #h ,bleaching ,powder #h ,bleaching #h1 #i ,borax #i ,brushes #i ,buttons #i ,camphor #i1 #aj ,candles #aj ,carbon #aj ,celluloid #aj ,clays #aj ,carbolic ,acid #aa ,coal-tar ,products #aa ,cocoa #aa ,coffee #aa1 #ab ,cork #ab ,cotton ,manufactures #ab1 #ac ,drugs #ac ,dyeing and ,calico ,printing #ac1 #ad ,dyestuffs #ad ,electro-,metallurgy #ad ,explosives #ad1 #ae ,feathers #ae ,fibrous ,substances #ae1 #af ,floor-cloth #af ,food ,preservation #af ,fruit #af1 #ag ,fur #ag ,gas1 ,coal #ag ,gems #ag ,glass #ag ,graphite #ah ,hair ,manufactures #ah ,hats #ah ,ice1 ,artificial #ah ,indiarubber ,manufactures #ah1 #ai ,ink #ai ,jute ,manufactures #ai ,knitted ,fabrics 7,hosiery7 #ai ,lace #ai ,leather #ai1 #bj ,linen ,manufactures #bj ,manures #bj ,matches #bj1 #ba ,mordants #ba ,narcotics #ba1 #bb ,oils and ,fatty ,substances #bb1 #bc1 #bd ,paper #bd ,paraffin #bd ,pearl and ,coral #bd ,perfumes #bd ,photography #bd1 #be ,pigments and ,paints #be ,pottery #be1 #bf ,printing and ,engraving #bf ,resinous and ,gummy ,substances #bf1 #bg ,rope #bg ,salt #bg1 #bh ,silk #bh ,skins #bh ,soap1 ,railway ,grease and ,glycerine #bh1 #bi ,spices #bi ,starch #bi ,sugar #bi1 #cj1 #ca ,tannin #ca1 #cb ,tea #cb ,timber #cb ,varnish #cb ,wool and ,woollen ,manufactures #bb1 #cc ,descriptive ,catalogue of ,books relating to ,civil and ,mechanical ,engineering1 ,arts1 ,trades and ,manufactures sent on application4 ,we can supply any book in print at published price4 ,e4 ,f4 ,n4 ,,spon1 #ce ,murray ,street1 ,new ,york4 99 99 99 99 99 ,transcriber's ,notes ,minor punctuation errors 7i4e4 missing periods7 have been silently corrected4 ,inconsistencies in hyphenation and accented letters have been retained4 ,the use of both c4c4 and cc4 has also been retained4 ,discrepancies between the names in the ,table of ,contents and ,list of ,plates and on the ,chapters and ,plates themselves has been retained4 ,inconsistencies in spelling have been retained except in the following apparent typographical errors3 ,page #cd1 8wurtzel0 changed to 8wurzel40 7,mangold wurzel7 ,page #fb1 8demonstated0 changed to 8demonstrated40 7,it was demonstrated that warm milk7 ,page #hj1 8excell0 changed to 8excel40 7with butter1 excel in efficiency7 ,page #acf1 8#ajjjj0 changed to 8#ajjjj40 7the total of the analysis of ,american lager beer7 ,page #afb1 8proprotion0 changed to 8proportion40 7in a maximum proportion of #c per cent47 ,page #afi1 8calulated0 changed to 8calculated40 7calculated by aid of the usual alcohol-metric7 ,page #aij1 8#jjab0 changed to 8#jjjab40 7acetic acid1 #jjjab to #jjjb7 ,page #aif1 8#iiech0 changed to 8#jiech40 7in ,specific ,gravity column of table7 ,page #bjj1 8degeee0 changed to 8degree40 7with a fair degree of accuracy7 ,page #baa1 8presenee0 changed to 8presence40 7,in the presence of nitrites7 ,page #bge1 8years'0 changed to 8year's40 7more than one year's imprisonment7 ,page #caf1 8accordanee0 changed to 8accordance40 7and produced in accordance with7 ,page #cba1 8carrotin0 changed to 8carotin40 7butter 444 carotin in7 ,page #cbb1 8,cocoanut0 changed to 8,cocoa-nut40 7,cocoa-nut oil in butter7 ,page #cbb1 8carrotin0 changed to 8carotin40 7,colouring agents 444 carotin7 ,second end paper1 8analysists0 changed to 8analysts40 7one of the most eminent food analysts7 ,second end paper1 8,,anylitical0 changed to 8,,analytical40 7,,the ,,analytical ,,sanitary ,,institution47